Roast Lamb And Chickpeas

If you ever heard, dreamed or wondered about Tajine, here’s a Quick Tajine Style Roast Lamb and Chickpeas recipe that’s satisfying without the wait or fancy Tajine dish!

I’m all for Moroccan spices and lamb combined. It’s a dreamy combo, yet not so many people dare to try it. So today, I wanted to make an exotic Tajine style meal without the actual Tajine dish and also without the long hours of cooking.

I should probably mention for the record, that I do have a Tajine, but barely use it because it takes forever to cook! So I keep it as a fancy colourful piece of art in my kitchen. My Moroccan friend who got it for me wouldn’t love reading this right now! I’ll make time for it, I promise 🙂

Why Roast Lamb And Chickpeas

Yes. It’s all about the lamb love.

First of all, I’m using American lamb because it tastes, fresh, sweet and is raised like no other lamb is! When you support your hard working local ranchers, you’re doing yourself a HUGE favor because you’re eating the BEST quality meat there is!

This recipe combines all the classic Tajine flavors and ingredients, but it starts on the stove and finishes off in the oven. So it’s roast lamb perfection.

Using boneless lamb shanks adds so much flavor into your roast lamb Tajine, because of the small bone in the shank. This tiny bone is a flavor booster like no other! Likewise, you can choose chunks of lamb shoulder if you can’t find lamb shanks.

I love chickpeas because they pair so well with lamb. They’re hearty and filling, and also they’re a classic in Moroccan cooking.

You have two options here, either using canned cooked chickpeas or using raw chickpeas. If you’re playing on using raw, you’re best bet is to make this roast lamb Tajine in an instant pot or pressure cooker.

While if you chose the canned chickpeas like I did, then a good old oven proof skillet would work beautifully.

The sauce here is seriously simple, yet delicious! Just canned diced tomatoes, bay leaves, stock and spice along with the base of onions and garlic. The lamb infuses so much flavor into the sauce, like nothing else can!

How to Make Roast Lamb Recipe

First of all your’ll start by searing the salted lamb chops in olive oil until nicely browned. Then remove it and start by sautéing the onions and garlic with the spices.

Using whole spices is optional, but it impacts more flavor. The trick is to make sure you can fish them out, because biting into a whole cardamom while eating is probably the worst feeling for me! Likewise, you can also use ground spice to make things easier.

The tomatoes go in and bay leaves and once they come to a boil, you’ll trow in the lamb and chickpeas. Cover the pan and roast the lamb until really tender.

Finally you’ll finish off this flavor packed easy and quick Tajine with fresh herbs and sliced green chillies.

This Roast Lamb and Chickpeas Tajine is best served with some fluffy white rice or Pita bread to mop up that beautiful lamb infused sauce! ENJOY!!

Tips for Roast Lamb Recipe

Always always use American lamb. It DOES make a difference!

This Tajine style Lamb and Chickpeas dish can be prepared 3 days ahead and chilled. Similarly you can freeze it for up to 3 months.

The lamb chop cut is ideal for flavor, even if it’s boneless.

While tomatoes are great in the summer, I still recommend using canned diced tomatoes, because this dish doesn’t need the many cooking hours required to break down fresh tomatoes into a rich tomato sauce.

ENJOY!!! And don’t forget to check these other mouthwatering delicious lamb recipes below.

Lamb Recipes

Roast Lamb Shoulder Recipe, Ultimate Lamb Kabab Platter, Lamb Chops Date Night Platter, The Best Lamb Burgers Loaded with Nachos, Grilled Lamb Skewers and more!! Just search “lamb” in the search bar 🙂

5 from 5 votes

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Roast Lamb And Chickpeas

If you ever heard, dreamed or wondered about Tajine, here’s a Quick Tajine Style Roast Lamb and Chickpeas recipe that’s satisfying without the wait or fancy Tajine dish!

Course Main Course, Main Dish

Cuisine Mediterranean

Keyword Moroccan Recipes, Roast Lamb, Roast Lamb Recipe

Prep Time 10 minutes

Cook Time 45 minutes

Servings 6

Calories 501 kcal

Author Mahy

Ingredients

• 2 Tablespoons olive oil
• 2 1/2 lb lamb chops with bone in
• 1 teaspoon salt and pepper
• 1 large yellow onion diced
• 5 garlic cloves minced
• 2 teaspoons Moroccan Spice blend Ras elhanout or the following
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/2 teaspoon coriander
• 1/4 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon turmeric
• 3 cups canned tomatoes diced with juices
• 2 cups chickpeas cooked or canned
• 1 cup stock beef, chicken or veggie
• 2 bay leaves
• salt and pepper to taste
• Garnish
• Fresh parsley
• Green chillies

Instructions

1. Preheat a large skillet over medium high heat and add the olive oil.

   Preheat the oven to 375 degrees F.

2. Season the lamb chops with salt and pepper and sear them for 4 minutes on each side. You may need to do this over 3 batches so the lamb can get a good sear instead of over crowding your skillet.
3. Remove al the lamb from the skillet and add a tablespoon more oil as needed to start sautéing the garlic and onions.
4. Add the spices with the onions and garlic and sauté them for about 5-8 minutes until fragrant and the onions have softened.

5. add int he tomatoes, bay leaves, stock, and bring the mixture a soft boil.

6. Add the seared lamb back to the pan, the chickpeas and cover the skillet. Allow the lamb to cook until tender in the oven and let the flavor infuse the sauce and chickpeas.

   The lamb should be done in 30-45 minutes.

7. Once done, taste for salt and pepper, and sprinkle fresh parsley and green chillies.
8. Serve the lamb with fluffy white rice or pita bread or both. Enjoy!

Recipe Notes

Preheat a large skillet over medium high heat and add the olive oil.
Season the lamb chops with salt and pepper and sear them for 4 minutes on each side. You may need to do this over 3 batches so the lamb can get a good sear instead of over crowding your skillet.
Remove al the lamb from the skillet and add a tablespoon more oil as needed to start sautéing the garlic and onions.
Add the spices with the onions and garlic and sauté them for about 5-8 minutes until fragrant and the onions have softened.
add int he tomatoes, bay leaves, stock, and bring the mixture a soft boil.
Add the seared lamb back to the pan, the chickpeas and cover the skillet. Allow the lamb to cook until tender over low heat and let the flavor infuse the sauce and chickpeas.
Once done, taste for salt and pepper, and sprinkle fresh parsley and green chillies.
Serve the lamb with fluffy white rice or pita bread or both. Enjoy!

Nutrition Facts

Roast Lamb And Chickpeas

Amount Per Serving

Calories 501 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 6g38%

Cholesterol 143mg48%

Sodium 821mg36%

Potassium 1153mg33%

Carbohydrates 27g9%

Fiber 7g29%

Sugar 9g10%

Protein 54g108%

Vitamin A 525IU11%

Vitamin C 13.9mg17%

Calcium 99mg10%

Iron 7.6mg42%

* Percent Daily Values are based on a 2000 calorie diet.

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