Name: Lamb forequarter chops with chickpeas and spinach
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 1
Cuisine: greek
Ingredients: 4 Lamb Forequarter Chops (about 250g each); 36.40 gm olive oil; 2 celery stalks, cut into small dice; 2 spring onions, finely chopped; 3 garlic cloves, finely chopped; 3 tsp finely chopped fresh rosemary; 125ml white wine; 185ml chicken stock; 400g can chickpeas, rinsed, drained; 60g fresh spinach, coarsely chopped; 95g yoghurt; Extra virgin olive oil, for drizzling

Lamb forequarter chops with chickpeas and spinach

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Prep Time:
10 minutes

Cook Time:
90 minutes

Total Time:
100 minutes

Indulge in succulent braised lamb chops paired with a vibrant chickpea spinach salad tossed in a creamy yogurt dressing by Curtis Stone.

Ingredients:

4 Lamb Forequarter Chops (about 250g each)
36.40 gm olive oil
2 celery stalks, cut into small dice
2 spring onions, finely chopped
3 garlic cloves, finely chopped
3 tsp finely chopped fresh rosemary
125ml white wine
185ml chicken stock
400g can chickpeas, rinsed, drained
60g fresh spinach, coarsely chopped
95g yoghurt
Extra virgin olive oil, for drizzling

Instructions:

Preheat the oven to 150C (130C fan-forced). Season the lamb with salt and pepper. Heat a large heavy ovenproof sauté pan over high heat, then add olive oil. Once the oil is sizzling, sear the lamb for 4 minutes on each side until beautifully browned. Transfer the lamb to a plate.
Drain the excess oil, leaving just 1 tablespoon in the pan. Lower the heat to medium and add celery, spring onions, garlic, rosemary, 1 teaspoon of salt, and ½ teaspoon of pepper. Sauté for 1 minute until fragrant. Pour in the wine and let it boil for 1 minute. Stir in the stock and bring to a gentle simmer. Place the lamb back into the pan, cover tightly, and transfer to the oven to braise for 1¼ hours until the lamb is tender. Remove the lamb to a baking tray, keeping the flavorful braising liquid in the pan.
Preheat the grill to high. Place a baking tray underneath and grill the lamb for about 3 minutes or until it is beautifully browned and crispy. Let the lamb rest for a short moment.
Stir chickpeas into the flavorful braising liquid in the pan and simmer for 5 mins until it thickens. Remove from heat, then gently fold in fresh spinach and season generously with salt and pepper.
Distribute the chickpea mixture and lamb evenly among 4 plates. Top with a drizzle of yogurt and extra virgin olive oil before serving.

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