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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 black pepper | |
| 1 teaspoon cinnamon | |
| 1 teaspoon 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 maftoul about 9 oz | |
| 2 1/2 cups boiling water | |
| 2 cups of cooked chickpeas | |
| 2 ½ cups boiling water |
To Serve
| 1 cup plain yogurt |
Extras
Preparation
1
Prepare the Lamb Chops
In a bowl, marinate the lamb chops with olive oil, salt, black pepper, cinnamon, and toasted cumin seeds. Let them sit at room temperature for at least 30 minutes to absorb the flavors while you prep the rest of the dish. Meanwhile, preheat your oven to 400°F (200°C).
In a bowl, marinate the lamb chops with olive oil, salt, black pepper, cinnamon, and toasted cumin seeds. Let them sit at room temperature for at least 30 minutes to absorb the flavors while you prep the rest of the dish. Meanwhile, preheat your oven to 400°F (200°C).
2
Sear and Roast the Lamb Chops
In a large pot (the same one you’ll use to cook the maftoul), heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops for about 1–2 minutes per side, until golden brown and caramelized. Transfer the seared chops to a sheet pan and finish cooking in the preheated oven for 12–15 minutes, depending on thickness and your preferred doneness.
In a large pot (the same one you’ll use to cook the maftoul), heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops for about 1–2 minutes per side, until golden brown and caramelized. Transfer the seared chops to a sheet pan and finish cooking in the preheated oven for 12–15 minutes, depending on thickness and your preferred doneness.
3
Prepare the Maftoul Base
In the same pot used to sear the lamb chops, add the onions, carrots, and garlic. Sauté over medium heat for about 1 minute, just until fragrant. Stir in the bay leaves, cinnamon, salt, and black pepper. Continue to sauté for another 5 minutes, until the onions are soft and the carrots begin to tenderize. Keep stirring to prevent any bits from sticking to the bottom—it builds great flavor without burning!
In the same pot used to sear the lamb chops, add the onions, carrots, and garlic. Sauté over medium heat for about 1 minute, just until fragrant. Stir in the bay leaves, cinnamon, salt, and black pepper. Continue to sauté for another 5 minutes, until the onions are soft and the carrots begin to tenderize. Keep stirring to prevent any bits from sticking to the bottom—it builds great flavor without burning!
4
Cook the Maftoul
Add the maftoul to the pot and stir well to coat it with the sautéed onion, carrot, and spice mixture—this step adds lots of flavor. Pour in the boiling water and bring everything to a gentle boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 20 minutes, or until the maftoul is tender and has absorbed most of the liquid.
Add the maftoul to the pot and stir well to coat it with the sautéed onion, carrot, and spice mixture—this step adds lots of flavor. Pour in the boiling water and bring everything to a gentle boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 20 minutes, or until the maftoul is tender and has absorbed most of the liquid.
5
Finish the Maftoul
Once the maftoul is tender and most of the water is absorbed (after about 20 minutes), stir in the chickpeas and chopped parsley until well combined.
Once the maftoul is tender and most of the water is absorbed (after about 20 minutes), stir in the chickpeas and chopped parsley until well combined.
6
Let It Rest
Cover the pot, turn off the heat, and let it rest for 10 minutes. This gentle finish allows the flavors to meld and the grains to fully absorb any remaining liquid.
Cover the pot, turn off the heat, and let it rest for 10 minutes. This gentle finish allows the flavors to meld and the grains to fully absorb any remaining liquid.
7
Plate and Serve
Transfer the maftoul to a large serving platter, spreading it out evenly. Arrange the lamb chops on top for a beautiful presentation. Add a generous dollop of plain yogurt on the side and finish with a sprinkle of fresh chopped parsley for color and freshness. Serve warm and enjoy every flavorful bite of this comforting, Palestinian-inspired dish!
Transfer the maftoul to a large serving platter, spreading it out evenly. Arrange the lamb chops on top for a beautiful presentation. Add a generous dollop of plain yogurt on the side and finish with a sprinkle of fresh chopped parsley for color and freshness. Serve warm and enjoy every flavorful bite of this comforting, Palestinian-inspired dish!
Recipe Tips & Suggestions
Storage Tips
Refrigerate: Store leftover maftoul and lamb chops in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of water or broth if the maftoul seems dry.
Freeze (Maftoul only): The maftoul (without lamb) can be frozen for up to 1 month. Let it cool completely before freezing, and thaw in the fridge before reheating.