I make this garlicky and herbaceous lamb with chickpeas when I want to impress someone but I don't want to work very hard. It's also the meal all three of my kids ask for on their birthdays. We all love it because the garlic and oregano bits get so crispy, the chickpeas soak up the lamb juice and become little pearls of deliciousness, and the lamb turns out perfectly every time.
This meal comes together in 10 minutes and cooks for about 30. Whether you're making it for a special occasion or simple because your kids need dinner (Every. Single. Night) this dish will not disappoint. Prep a salad or another side while the lamb and chickpeas roast, and viola! Dinner is served!
TWO NOTES ABOUT AMOUNTS
1) If making this for 2-3 people use one rack of lamb and half the herbs, olive oil and garlic used to dress it.
2) I often use double the amount of chickpeas with 4 tablespoons of olive oil and 1 tablespoons of herbs. If you use 2 cans of chickpeas, they'll need a longer cooking time, so simply return chickpeas to the oven while the lamb rests. (See Step Four below).
Garlic and Herb Crusted Lamb with Chickpeas
Serves 5-6. Prep time 10 minutes, cooking time 20-30 minutes.
Ingredients
2 small racks of lamb (about 2.0-2.5 lbs total)
4-5 large (or 7-8 medium) cloves of garlic
2 tablespoons fresh oregano minced
1/2 tablespoon fresh rosemary or more oregano
4 tablespoons olive oil, divided
Coarse ground salt and pepper
pinch of red pepper flakes
Juice from 1/2 lemon
STEP ONE
Move oven rack in the center of your oven. Preheat to 450 degrees.
Remove the racks of lamb from fridge and place them in a large roasting pan with bones facing each other (See photo above) . Set aside so lamb can begin to come to room temperature. (I usually do this right before I turn on my oven to preheat).
Smash and chop garlic and put in a small bowl. Next, add minced oregano, a few grinds of coarse salt (about 1/2 teaspoon ) a grind of coarse pepper, and 2 tablespoons olive oil to garlic and mix to combine. Rub the garlic mixture evenly over the meaty part of the racks making sure to get some on the undersides.
STEP TWO
Drain and rinse your chickpeas. Put them to a medium bowl and dry them. Add ½ tablespoon of chopped rosemary (or other herb), a pinch red pepper flakes, and 2 tablespoons of olive oil over the chickpeas. Mix chickpeas with dressing and then pour the chickpeas around the outside of the lamb. See photo above. Add a few grinds of pepper and coarse salt over the lamb and chickpeas then put pan in the oven.
STEP THREE
After 20 minutes check on the lamb's temperature and squeeze lemon juice over the chickpeas. Continue cooking until lamb reaches desired temperature, usually another 5-10 minutes. (Lamb will gain another 5 degrees while it rests, so plan accordingly). In our house we remove it from the oven when it reaches 125 degrees at the middle/thickest point. Remove cooked lamb from the roasting pan to rest for 5 minutes.
STEP FOUR
While lamb rests, test one of your chickpeas. If they’re looking a little toasted and have some crunch then leave them sitting (they will also get crunchier as they sit). If they're not crisp and toasty, then give them a stir and return them to the oven for 5 minutes.
Once lamb has rested and chickpeas are ready you can carve lamb into chops and serve! Don't forget to snack on the crusty bits of garlic and herbs that fall off on the cutting board.
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