Lamb Chops with Carrot Chickpea Salad

Ingredients

• 800 g thin lamb chops (8 thin lamb chops)
• 3 Garlic cloves
• 1 Organic lemon
• 5 tbsp olive oil
• 0.5 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp chili powder
• 50 g small red onions (1 small red onion)
• 400 g chickpeas (drained weight; canned)
• 3 Carrots
• 150 g Yogurt (3.5% fat)
• 5 g coriander (0.5 handful)
• Salt
• Pepper

Instructions

1. 1.

   Pat the lamb chops dry and wipe them clean. Peel the garlic, set aside one clove, slice the rest into thin rounds. Zest the lemon over heat, dry rub the zest, then juice it. Mix 4 tbsp of oil with the garlic slices, cumin, coriander, chili powder, and lemon zest. Turn the lamb chops in the mixture and let them marinate covered for 30 minutes.

2. 2.

   Meanwhile, peel and halve the onion, slicing into thin strips. Drain the chickpeas. Finely chop the reserved garlic clove. Peel the carrots and cut into fine ribbons or shave with a mandoline.

3. 3.

   Combine the carrots, garlic, onion, chickpeas, lemon juice, yogurt, and remaining oil. Wash, dry, and tear the coriander leaves, adding up to 1 tbsp to the salad. Season the salad with salt and pepper.

4. 4.

   Drain the lamb chops. Grill each side for 4–6 minutes over high heat, basting repeatedly with the leftover marinade.

5. 5.

   Plate the salad and sprinkle with the remaining coriander. Salt and pepper the lamb chops and serve them alongside the carrot chickpea salad.