After the holiday cooking marathon, I always like to simplify things for a week or two. I want to make things that are easy, uncomplicated, tasty and not too heavy. These small lamb chops are comforting on a cold winter’s night, but they aren’t so much meat that they feel heavy. The hummus is a nice garlicky accompaniment, and there will be plenty left over to serve for the next day or two with pita chips.
Garlic & Rosemary Lamb Chops with Hummus
For the Lamb Chops
4 cloves garlic, finely minced
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
8 small lamb chops
In a small bowl, combine the garlic, rosemary, olive oil, lemon juice, salt and pepper. Spread over both sides of the lamb chops and marinate at room temperature for an hour or two.
Heat a skillet over high heat. Add the lamb chops and cook for 2 to 4 minutes per side depending on your preference for doneness. Serve over hummus with steamed green beans on the side.
For the Hummus:
2 15-½ ounce cans garbanzo beans
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice (or more to taste)
¼ cup peeled and coarsely chopped yellow onion
2 small garlic cloves, coarsely chopped
½ cup tahini
1 teaspoon kosher salt (or more to taste)
Pinch of cayenne pepper
Drain one can of the garbanzo beans. Place the contents of both cans of beans (and the juice from one) to the bowl of a food processor. Add all of the remaining ingredients and process until very smooth. Taste for seasoning and correct.