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Dive into the heart of Palestinian cuisine with our Lamb Chops and Maftoul dish. A symphony of flavors and textures, this dish promises tender lamb chops harmoniously melded with chewy maftoul, chickpeas, and onions. Ready in under 45 minutes, it’s the perfect centerpiece for any meal.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 4 lamb chops | |
| 3 tablespoons olive oil | |
| 1 teaspoon salt | |
| 1 teaspoon pepper | |
| 1 teaspoon cinnamon | |
| 1 teaspoon toasted cumin seeds | |
| To Prepare: marinate the lamb chops with olive oil, salt, pepper, cinnamon, and toasted cumin seeds. |
For the Maftoul
| 2 tablespoons olive oil | |
| 1 large onion, chopped | |
| 1 large carrot (chopped) | |
| 3 cloves garlic (minced) | |
| 2 bay leaves | |
| 1 teaspoon cinnamon | |
| salt and pepper to taste | |
| 2 1/2 cups grams maftoul about 9 oz | |
| 2 1/2 cups boiling water | |
| 2 cups of cooked chickpeas | |
| 2 ½ cups boiling water | |
| Plain yogurt |
Extras
Preparation
1
Preparing the Lamb Chops:
In a bowl, marinate the lamb chops with olive oil, salt, pepper, cinnamon, and toasted cumin seeds. Set aside.
Preheat the oven to 400 F
2
In a large pot (the same one you will use for the maftoul), heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops until they are golden brown on each side, approximately 1-2 minutes per side.
Transfer the seared lamb chops to a sheet pan and finish cooking in the preheated oven for 15-20 minutes, or until done to your liking.
3
Preparing the Maftoul:
In the same stockpot used for the lamb chops, add the onions, carrots, and garlic. Sauté for about a minute.
Stir in the bay leaves, cinnamon, salt, and pepper. Continue to sauté for approximately 5 minutes, until the onions and carrots are soft. Ensure you keep stirring to prevent burning.
4
Mix in the maftoul, ensuring it is well-coated with the onion, carrot, and spice mixture.
Pour in the boiling water and bring the mixture to a brief boil. Cover the pot, reduce the heat to low, and let it simmer for about 20 minutes.
5
After this time, most of the water should be absorbed by the maftoul. Stir in the chickpeas and chopped parsley, ensuring even distribution.
6
Cover the pot once more, turn off the heat, and let it sit for another 10 minutes.
7
Transfer the maftoul to a large serving platter. Arrange the lamb chops on top.
Garnish with a generous dollop of yogurt on the side and sprinkle with additional chopped parsley.
Serve and enjoy!