Imagine a dish that transports you straight to the sun-drenched coastlines of the Mediterranean, where bold flavors and succulent meats reign supreme. These chump lamb chops with pesto sauce and chickpea mash aren't just a meal—they're a culinary adventure that promises to elevate your home cooking from ordinary to extraordinary. Prepare to impress your dinner guests with a restaurant-quality dish that's surprisingly simple to create and packed with vibrant, irresistible flavors that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 chump lamb chops
- 1/2 cup pesto sauce
- 2 cups cooked chickpeas
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- Remove lamb chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat lamb chops dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of lamb chops generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers.
- Place lamb chops in the hot pan, ensuring they are not overcrowded. Cook for 3-4 minutes on each side for medium-rare, or adjust cooking time based on desired doneness.
- While lamb is cooking, prepare chickpea mash by placing cooked chickpeas in a food processor with minced garlic, a drizzle of olive oil, salt, and pepper.
- Pulse chickpea mixture until smooth but still maintaining some texture, adding a little warm water if needed to reach desired consistency.
- Once lamb chops are cooked, remove from pan and let rest for 5 minutes to allow juices to redistribute.
- Plate the chickpea mash as a base, top with lamb chops, and generously drizzle pesto sauce over the meat.
- Garnish with fresh herbs like parsley or basil if desired, and serve immediately.
Tips
- Temperature is Key: Always let lamb chops sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Pat Dry for Perfect Sear: Use paper towels to remove moisture from the lamb chops, which helps achieve a beautiful golden-brown crust.
- Don't Overcrowd the Pan: Cook lamb chops in batches if necessary to maintain high heat and prevent steaming.
- Use a Meat Thermometer: For precise doneness, aim for 135°F (57°C) for medium-rare.
- Rest Your Meat: Allow lamb chops to rest for 5 minutes after cooking to retain juices and ensure maximum tenderness.
- Customize Your Pesto: If making homemade pesto, experiment with different nuts like pine nuts or walnuts for unique flavor profiles.
- Chickpea Mash Tip: For extra creaminess, add a splash of olive oil or a dollop of Greek yogurt when blending.
Nutrition Facts
Calories: 641kcal
Carbohydrates: g
Protein: 36g
Fat: 45g
Saturated Fat: g
Cholesterol: 88mg
