Lamb Chops with Everything-Bagel Yogurt and Chickpeas

Ingredients

• •7 tablespoons olive oil, divided
• •2½ teaspoons poppy seeds
• •2½ teaspoons sesame seeds
• •2 teaspoons dried minced garlic
• •2 teaspoons dried minced onion
• •1 teaspoon coarse salt
• •8 pieces lamb rib or loin chops
• •1 teaspoon kosher salt, divided
• •½ teaspoon freshly ground black pepper, divided
• •½ cup chopped yellow onion
• •½ pound carrots
• •2 cloves garlic
• •2 teaspoons harissa paste
• •1 teaspoon ground cumin
• •½ teaspoon smoked paprika
• •⅓ cup low-sodium chicken broth
• •1 can chickpeas
• •1 can diced tomatoes
• •1 tablespoon vegetable oil
• •¾ cup plain Greek yogurt
• •2 teaspoons lemon juice
• •2 tablespoons chopped parsley

Cooking Instructions

1. 1.

   In a small skillet, warm 6 tablespoons olive oil, poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt over medium-low heat until the spices just start to sizzle and turn very light brown, about 2 minutes. Quickly pour into a heat-safe bowl and allow to cool completely.

   5 min

2. 2.

   Season the lamb chops with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; set aside.

   2 min

3. 3.

   In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and 1/4 teaspoon kosher salt and sauté until soft, 2 to 3 minutes. Add carrots and sauté until softened and starting to brown, about 6 minutes. Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more. Add broth and scrape up brown bits from bottom of pan. Stir in chickpeas, tomatoes, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Taste and adjust seasoning, adding more harissa if desired.

   15 min

4. 4.

   In a large skillet (preferably cast iron) over high heat, heat vegetable oil. Sear chops, working in batches if necessary, 3 minutes per side, until the internal temperature reaches 125°F for medium rare.

   8 min

5. 5.

   Mix yogurt with lemon juice. Gently fold in 1 tablespoon everything-bagel-spiced olive oil.

   2 min

6. 6.

   To serve, spoon the chickpea mixture onto the plate. Top each chop with a dollop of yogurt. Finish with an additional drizzle of the spiced oil. Sprinkle with parsley and serve.

   3 min