Chuletas lamb chops with ceci bean stew

Yield: 4 Servings

Measure Ingredient
8 \N Lamb chops from rack
4 tablespoons Extra virgin olive oil; plus 2 tablespoons
1 medium Spanish onion; thinly sliced
1 teaspoon Cumin seeds
2 cans (10 oz) garbonzo beans; drained and rinsed
2 tablespoons Pine nuts
2 \N Plum tomatoes; roughly chopped
¼ teaspoon Saffron
1 tablespoon Spanish paprika; (hot)
4 tablespoons Honey; plus 2 tablespoons
2 tablespoons Fresh parsley; chopped

Preheat grill.

Trim fat from chops and pound lightly to flatten and set aside. In a 4 quart saucepan, heat olive oil until smoking and add onion and cumin seeds and cook until light golden brown. Add garbonzos, pine nuts, tomatoes, saffron, paprika and honey and bring to a boil. Lower heat and simmer 10 minutes, check for seasoning. Stir together remaining oil, honey and parsley and brush on lamb chops. Place chops on grill and cook 2 minutes per side. Remove and serve with warm ceci.

Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A40 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998

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