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Spiced Lamb Chops With Chickpeas

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“From Real Simple April 2006”

Ingredients Nutrition


  1. Heat oven to 400°F.
  2. In a large resealable plastic bag, combine 1/4 cup of the oil, the fennel seeds, cumin, 1 teaspoon of the salt, and the pepper. Add the lamb chops and refrigerate for at least 30 minutes and up to 8 hours.
  3. Before cooking, let the chops stand at room temperature for 10 minutes.
  4. Heat a large skillet over medium-high heat.
  5. Scrape the fennel seeds off the chops.
  6. Add 4 of the chops to the skillet. Cook until golden, about 2 minutes per side. Transfer to a baking sheet.
  7. Repeat with the remaining chops.
  8. Roast until the chops are the desired doneness, about 8 minutes for medium-rare.
  9. Meanwhile, wipe out the skillet, place over medium heat, and add the remaining oil.
  10. Add the carrots and chickpeas and cook until heated through, about 2 minutes.
  11. Add the lemon juice, mint, and the remaining salt and toss.
  12. Divide the chops and chickpeas among individual plates.

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