Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    lamb chops from rack
   6      tablespoons   extra-virgin olive oil -- divided
   1      medium        spanish onion -- thinly sliced
   1      teaspoon      cumin seeds
   2      cans          garbonzo beans - -- (10 oz ea), drained,
                        -- rinsed
   2      tablespoons   pine nuts
   2                    plum tomatoes -- roughly chopped
     1/4  teaspoon      saffron
   1      tablespoon    spanish paprika - -- (hot)
   6      tablespoons   honey -- divided
   2      tablespoons   chopped fresh parsley

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)