Baby lamb chops with spinach and hummus

by ambrosiana on May 30, 2011

Last week I was craving for lamb (I absolutely love lamb!!). As a result, I went to my trusted butcher and asked him for some lamb chops. To my disappointment, he only had baby lamb chops available but since my craving was so strong, I decided to buy them. (Look forward for my post about my one and only butcher on my Shopping section).

I headed to the market right across the street and asked “la Signora Clara” – the lovely roman lady that owns a beautiful fruit and vegetable stand at the market, to sell some fresh chickpeas, baby spinach, date tomatoes (these are so sweet!!!), and some pine nuts. (Of course Signora Clara’s stand will be anytime soon on my Shopping section).

Hummus Ingredients

1 cup of fresh cooked chickpeas (please cook your own chickpeas, it makes a tremendous difference!)
about 1/4 cups of chickpeas cooking liquid for desired consistency.
2 small thinly minced garlic cloves.
1 1/2 tablespoon of tahini.
juice of one medium lemon (I like it tangy).
2-3 tablespoons extra virgin olive oil.
salt and pepper to taste.

Baby Lamb chops ingredients

8 tablespoons of hummus.
8 baby lamb chops.
About 1/2cup baby spinach leaves.
8 date tomatoes lightly sautéed in extra virgin olive oil.
2 teaspoons of pine nuts
Extra virgin olive oil
2-3 finely diced garlic cloves.
salt and pepper to taste.
3 fresh thyme sprigs
3 rosemary sprigs

Method

To prepare hummus, combine all ingredients using a blender or food processor. If you want a velvety consistency, blend the mixture for about 2 – 3 minutes (be patient, it pays off!!), adding more extra virgin olive oil if necessary.
Heat a skillet over medium-high heat with extra virgin olive oil. Add sliced garlic cloves, thyme, and rosemary to infuse their aromas into olive oil. Remove herbs and garlic from the skillet and place baby lamb chops in batches of four. Cook until lamb chops are golden. Add salt and pepper to taste.
Meanwhile drizzle baby spinach with some extra virgin olive oil. Add salt and pepper to taste.
On a plate arrange hummus by forming a four-petal flower. To form a petal, place a tablespoon on one edge and drag the sauce to the center of the plate. Repeat this process for the remaining three petals.
Place spinach mixture on the center of the plate.
Arrange each tomato on the narrow end of each petal.
Place lamb chops in between petals.
Sprinkle with pine nuts.
Drizzle with extra virgin olive oil.

Serves 2

Plating the dish