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Ingredientes
- 8 x Lamb chops from rack
- 6 Tbsp. Extra-virgin extra virgin olive oil divided
- 1 med Spanish onion thinly sliced
- 1 tsp Cumin seeds
- 2 can Garbonzo beans - (10 ounce ea) liquid removed, rinsed
- 2 Tbsp. Pine nuts
- 2 x Plum tomatoes roughly minced
- 1/4 tsp Saffron
- 1 Tbsp. Spanish paprika - (warm)
- 6 Tbsp. Honey divided
- 2 Tbsp. Minced fresh parsley
Direcciones
- Preheat grill.
- Trim fat from chops and lb. lightly to flatten and set aside.
- In a 4-qt saucepan, heat 4 Tbsp. extra virgin olive oil till smoking and add in onion and cumin seeds and cook till light golden. Add in garbonzos, pine nuts, tomatoes, saffron, paprika and 4 Tbsp. honey and bring to a boil. Lower heat and simmer 10 min, check for seasoning.
- Stir together remaining oil, honey and parsley and brush on lamb chops. Place chops on grill and cook 2 min per side. Remove and serve with hot ceci.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 202 | 62% |
| Total Fat 22.99g | 29% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 292mg | 8% |
| Total Carbs 32.67g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 29.01g | 19% |
| Protein 1.81g | 3% |
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