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Lamb Chops and Chickpea Purée

Prep Time:2 Hours
Cook Time:20 Minutes

Nutritional Information

This dish is hearty and full of flavor.


  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon kosher salt
  • 2 pounds boneless lamb leg, butterflied
  • 3 cups chickpeas, drained
  • 2 tablespoons sour cream
  • 6 tablespoons extra virgin olive oil
  • 2 ounces butter, diced
  • 1 1/2 tablespoons thinly sliced fresh mint
  • 3/4 cup chicken stock
  • 4 bay leaves


  • 1. Combine the coriander, cumin and salt to make a rub. Rub the lamb and refrigerate for 2 hours.
  • 2. Preheat the EGG to 350º using indirect heat. Combine chickpeas, stock and bay leaves. Bring to a simmer. Remove the bay leaves, add the sour cream and butter. Puree, and season to taste. Keep warm.
  • 3. Convert the EGG to direct heat at 450º using cast iron grate. Grill the lamb for 2-3 minutes per side, depending on desired doneness. Let rest for 15 minutes before slicing. Serve with warm chickpeas

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828