Preparation:
Preheat grill.
Trim fat from chops and pound lightly to flatten and set aside.
In a 4-quart saucepan, heat 4 tablespoons olive oil until smoking and add onion and cumin seeds and cook until light golden brown. Add garbonzos, pine nuts, tomatoes, saffron, paprika and 4 tablespoons 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.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A40) |
