Active Time

　　45 Minutes

　　Total Time

　　50 Minutes

　　Splurge on lamb rib chops or save on loin chops; either way you will enjoy this Moroccan-inspired meal. The familiar flavors of an everything bagel make a surprise appearance here to spice a zesty yogurt dip. Harissa paste (available in specialty food stores and many grocery stores) adds a fiery punch to chickpeas simmered with carrots and tomatoes. It can vary greatly in spiciness and saltiness from brand to brand, so add a little at first and taste as you go.

　　

Ingredients

Makes 4 servings

　　7 tablespoons olive oil, divided

　　2 1/2 teaspoons poppy seeds

　　2 1/2 teaspoons sesame seeds

　　2 teaspoons dried minced garlic

　　2 teaspoons dried minced onion

　　1 teaspoon coarse salt

　　8 1-inch-thick lamb rib or loin chops (about 1 1/2 pounds)

　　1 teaspoon kosher salt, divided

　　1/2 teaspoon freshly ground black pepper, divided

　　1/2 cup chopped yellow onion

　　1/2 pound carrots, peeled, cut into 1/4-inch-thick slices on a bias

　　2 garlic cloves, minced

　　2 teaspoons to 2 tablespoons harissa paste (depending on heat and saltiness)

　　1 teaspoon ground cumin

　　1/2 teaspoon smoked paprika

　　1/3 cup low-sodium chicken broth

　　1 15-ounce can chickpeas, rinsed and drained

　　1 15-ounce can diced tomatoes

　　1 tablespoon vegetable oil, such as grapeseed

　　3/4 cup plain Greek yogurt (full-fat or low-fat)

　　2 teaspoons lemon juice

　　2 tablespoons chopped parsley

　　

Step 1

In a small skillet, warm 6 tablespoons olive oil, poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt over medium-low heat until the spices just start to sizzle and turn very light brown, about 2 minutes. Quickly pour into a heat-safe bowl and allow to cool completely.

　　

Step 2

Season the lamb chops with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; set aside.

　　

Step 3

In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and 1/4 teaspoon kosher salt and sauté until soft, 2 to 3 minutes. Add carrots and sauté until softened and starting to brown, about 6 minutes. Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more. Add broth and scrape up brown bits from bottom of pan. Stir in chickpeas, tomatoes, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Taste and adjust seasoning, adding more harissa if desired.

　　

Step 4

In a large skillet (preferably cast iron) over high heat, heat vegetable oil. Sear chops, working in batches if necessary, 3 minutes per side, until the internal temperature reaches 125°F for medium rare.

　　

Step 5

Mix yogurt with lemon juice. Gently fold in 1 tablespoon everything-bagel-spiced olive oil.

　　

Step 6

To serve, spoon the chickpea mixture onto the plate. Top each chop with a dollop of yogurt. Finish with an additional drizzle of the spiced oil. Sprinkle with parsley and serve.

　　Cook's note:

　　The everything-bagel-flavored oil can be stored at room temperature for up to 1 month.