There’s something about lamb and warm spices that feels like home and adventure at the same time. You smell it before you even taste it — cumin, coriander, paprika, garlic — all those deep Moroccan notes that hit your nose first, then sit in your chest like a slow drumbeat.
This dish is how I cook when I want comfort and surprise in the same bite.
Tender lamb chops, a rich chickpea stew, and charred carrots that bring a little smoke to the plate — it’s soulful, global, and straight from the way I see food.
When I worked long nights cooking for private clients, lamb was one of those proteins they always wanted “fancy,” but I never saw it that way. Lamb just needs love, heat, and the right spice blend. That’s it.
The rest is rhythm.
This is the kind of dish I make when I want a plate to speak without saying a word.
🥘 Ingredients
For the Lamb Chops
- 4–6 lamb rib or loin chops
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
For the Chickpea Stew
- 1 can chickpeas (drained & rinsed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup chicken or vegetable stock
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tbsp olive oil
- Salt & pepper to taste
For the Charred Carrots
- 2–3 carrots, peeled & halved
- Drizzle of olive oil
- Salt & pepper
- Optional: squeeze of lemon
Instructions
- Pat the lamb chops dry and rub with olive oil.
- Mix cumin, smoked paprika, coriander, turmeric, garlic powder, onion powder, salt, and pepper. Coat the lamb evenly.
- Heat a skillet or grill pan to medium-high and sear lamb chops 3–4 minutes per side until browned and cooked to your preferred doneness.
- In a separate pan, sauté onions and garlic in olive oil. Add tomato paste, spices, chickpeas, and stock. Simmer 10–15 minutes until thickened.
- Toss the carrots with oil, salt, and pepper. Sear or grill until charred and tender.
- Plate the chickpeas first, add the lamb chops, and finish with charred carrots and a squeeze of lemon.
