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Chuletas (Lamb Chops with Ceci Bean Stew)

8 Lamb chops from rack
6 tb Extra-virgin olive oil; divided
1 md Spanish onion; thinly sliced
1 ts Cumin seeds
2 cn Garbonzo beans - (10 oz ea); drained, rinsed
2 tb Pine nuts
2 Plum tomatoes; roughly chopped
1/4 ts Saffron
1 tb Spanish paprika -; (hot)
6 tb Honey; divided
2 tb Chopped fresh parsley


Preheat grill. Trim fat from chops and pound lightly to flatten and set aside. In a 4-quart saucepan, heat 4 tablespoons olive oil until smoking and add onion and cumin seeds and cook until light golden brown. Add garbonzos, pine nuts, tomatoes, saffron, paprika and 4 tablespoons 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. This recipe yields4 servings.



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