INGREDIENTS
Lamb Chops
8 American lamb loin chops (about 2 lbs [910 g] total weight)
2 Tbsp/30ml extra-virgin olive oil plus a little extra to brush the pan
1/4 cup/60ml fresh lemon juice
2 Tbsp/30ml fresh orange juice
2 garlic cloves, peeled and grated
2 tsp ground black pepper
1 tsp orange zest
1 tsp fine sea salt
Roasted Tomatoes and Chickpeas
One 14 oz/400g can chickpeas, drained
1/2 pint/170g cherry or grape tomatoes, cut in half
1 medium/55g shallot, minced
2 Tbsp fresh flat-leaf parsley or dill chopped
2 Tbsp/30ml fresh lemon juice
2 Tbsp/30ml extra-virgin olive oil
1/2 tsp ground black pepper
1/2 tsp ground sumac
1/2 tsp red pepper flakes
Fine sea salt
DIRECTIONS
Pat the lamb chops dry with clean paper towels and place the lamb in a zip-lock bag or in a glass or ceramic baking dish that can accommodate the ribs snugly in a single layer.
In a small bowl mix the olive oil, lemon juice, orange juice, garlic, pepper, orange zest, and salt. Drizzle the mixture over the lamb, seal the bag, and shake the bag a couple of times to coat the lamb well. Leave the lamb in the refrigerator for 4 hours to marinate.
When ready to cook, heat the grill on high. Cook the lamb chops on the grill, on each side for 4 to 5 minutes, till the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145 degrees F, followed by a 3 minute rest. Remove the chops from the pan and place them in a serving dish and cover with foil.
While the lamb cooks prepare the salad.
Add the chickpeas, tomatoes, shallot, and parsley to a large bowl. Whisk the lemon juice, olive oil, black pepper, sumac, and red pepper flakes and drizzle over the vegetables in the bowl. . Season with salt. Let sit for at least 15 minutes before serving.
Serve the warm lamb chops with the chickpea salad.