Ingredients:

  • 4 lamb chops (approximately 1-inch thick) (680g)
  • 3 tablespoons olive oil (45ml)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (2g)
  • 1 teaspoon ground coriander (2g)
  • ½ teaspoon ground cinnamon (1g)
  • ½ teaspoon smoked paprika (1g)
  • Salt and pepper to taste
  • 1 medium onion, thinly sliced
  • 1 medium carrot, chopped
  • 1 cup (240ml) chicken or vegetable broth
  • 1 can chickpeas, drained and rinsed (15 oz / 425g)
  • 1 lemon, cut into wedges
  • A handful of fresh cilantro or parsley, for garnish

Instructions:

  1. In a mixing bowl, combine olive oil, garlic, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Coat lamb chops evenly with the marinade and let them marinate for at least 30 minutes (or up to overnight in the fridge).
  2. Slice the onion and chop the carrot.
  3. Heat the tajine or Dutch oven over medium heat. Sear the marinated lamb chops for 2–3 minutes per side until browned.
  4. Remove lamb chops and set aside. Add sliced onions and carrots to the pot; sauté until softened (about 5 minutes).
  5. Return the lamb chops to the pot. Pour in the broth and add chickpeas and lemon wedges.
  6. Cover with lid and reduce heat to low. Simmer for 45 minutes or until lamb is tender and juices run clear.
  7. Garnish with fresh cilantro or parsley before serving.