Chickpeas work well with lamb chops, and this acidic marinade really brings the flavours together.
Serves 4
Ingredients
For the lamb:
8 lamb chops
2 tbsp ground coriander
1 tsp mild chilli powder
3½ fl oz/100ml red wine vinegar Salt
For the chickpeas:
2 tbsp olive oil
2 cloves of garlic, thinly sliced
½ tsp cumin
1 small pinch saffron
2 x 500g tins of chickpeas
Mix the lamb with the spices and vinegar and season with salt. While it’s marinating, rinse the chickpeas well. Heat a medium-size pan and fry the garlic in olive oil until it is lightly browned, add the cumin and saffron, then the chickpeas. Cook for a few minutes so the chickpeas absorb the flavours, then set aside.
The lamb chops need a moderate heat, so move some of the coals or adjust your barbecue before you place them on the grill. Cook for a few minutes on each side so they are well browned.
Serve pink with the spiced chickpeas and perhaps a little yoghourt.
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