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A spoon holding up a roast lamb chop with chickpeas showing close up of the lamb

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.