Spiced Lamb Chops With Chickpeas

From Real Simple April 2006

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄4 cup olive oil, plus
• 1  tablespoon olive oil, divided
• 2  teaspoons fennel seeds
• 2  teaspoons ground cumin
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 teaspoon black pepper
• 8  lamb loin chops (about 1 1/2 inches thick)
• 4  medium carrots, peeled into strips
• 1 (15 ounce) can chickpeas, drained
• 1  tablespoon fresh lemon juice
• 15  fresh mint leaves (whole or torn)

Directions

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.