Chuletas lamb chops with ceci bean stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Lamb chops from rack | |
| 4 | tablespoons | Extra virgin olive oil; plus 2 tablespoons |
| 1 | medium | Spanish onion; thinly sliced |
| 1 | teaspoon | Cumin seeds |
| 2 | cans | (10 oz) garbonzo beans; drained and rinsed |
| 2 | tablespoons | Pine nuts |
| 2 | Plum tomatoes; roughly chopped | |
| ¼ | teaspoon | Saffron |
| 1 | tablespoon | Spanish paprika; (hot) |
| 4 | tablespoons | Honey; plus 2 tablespoons |
| 2 | tablespoons | Fresh parsley; chopped |
Directions
Preheat grill.
Trim fat from chops and pound lightly to flatten and set aside. In a 4 quart saucepan, heat olive oil until smoking and add onion and cumin seeds and cook until light golden brown. Add garbonzos, pine nuts, tomatoes, saffron, paprika and honey and bring to a boil. Lower heat and simmer 10 minutes, check for seasoning. Stir together remaining oil, honey and parsley and brush on lamb chops. Place chops on grill and cook 2 minutes per side. Remove and serve with warm ceci.
Yield: 4 servings
Recipe by: MEDITERRANEAN MARIO #ME1A40 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998
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