lamb chops, chickpeas, and tomatoes

Disclaimer: This post was sponsored by the American Lamb Board . All opinions expressed are solely my own.

Of course, I’m grilling a lot this summer. I don’t think either of you expect any different. Grilling is satisfying and the simplest recipes can transform into something remarkable, if grilling is introduced. Think of a fire-roasted eggplant, sweet corn, and even bell peppers thrown onto the grates of a hot fiery grill, they develop gorgeous flavors and even distinct smoky profiles. Meat is no exception to this experience and lamb with its juicy fat is the perfect candidate for grilling. 

The lamb chops are marinated in a citrusy blend of lime and orange before they go on to the grill. The warm juicy lamb chops are then served alongside a cool salad made with fresh summery tomatoes and chickpeas with dill. Now, if you like dill as much as I do, I recommend doubling the quantity I recommend using in the recipe. 

Before I forget, there’s some exciting news this week: the American Lamb Board is organizing a special contes. Explore the American Lamb Board's contest in partnership with Outdoorsy for a chance to win a $2,000 travel credit! Simply share a photo or video of an outdoor adventure and be entered to win some incredible prizes. Plus, they'll send you freebies just for entering! To find out more about the contest and how to enter visit The American Lamb Board.

Lamb Chops with Tomatoes and Chickpeas 

Makes 4 servings 

For the lamb chops

8 American lamb loin chops (about 2 lbs [910 g] total weight)

2 Tbsp/30ml extra-virgin olive oil plus a little extra to brush the pan

1/4 cup/60ml fresh lemon juice

2 Tbsp/30ml fresh orange juice

2 garlic cloves, peeled and grated

2 tsp ground black pepper

1 tsp orange zest

1 tsp fine sea salt

For the roasted tomatoes and chickpeas

One 14 oz/400g can chickpeas, drained

1/2 pint/170g cherry or grape tomatoes, cut in half

1 medium/55g shallot, minced

2 Tbsp fresh flat-leaf parsley or dill chopped

2 Tbsp/30ml fresh lemon juice

2 Tbsp/30ml extra-virgin olive oil

1/2 tsp ground black pepper

1/2 tsp ground sumac

1/2 tsp red pepper flakes

Fine sea salt

Pat the lamb chops dry with clean paper towels and place the lamb in a ziptop bag or in a glass or ceramic baking dish that can accommodate the ribs snugly in a single layer.

In a small bowl mix the olive oil, lemon juice, orange juice, garlic, pepper, orange zest, and salt. Drizzle the mixture over the lamb, seal the bag, and shake the bag a couple of times to coat yjr lamb well. Leave the lamb in the refrigerator for 30 minutes to 4 hours to marinate. 

When ready to cook, heat the grill on high. Cook the lamb chops on the grill, on each side for 4 to 5 minutes, till the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145 degrees F, followed by a 3 minute rest. Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb cooks prepare the salad.

Add the chickpeas, tomatoes, shallot, and parsley to a large bowl. Whisk the lemon juice, olive oil, black pepper, sumac, and red pepper flakes and drizzle over the vegetables in the bowl. . Season with salt. Let sit for at least 15 minutes before serving. 

Serve the warm lamb chops with the chickpea salad.