Lunch: Lamb Chops with Everything-Bagel Yogurt and Chickpeas

Recipe by Rhoda Boone Splurge on lamb rib chops or save on loin chops; either way you will enjoy this Moroccan-inspired meal. The familiar flavors of an everything bagel make a surprise appearance here to spice a zesty yogurt dip. Harissa paste (availabl

This recipe includes superfoods such as:

Sesame Seeds, Poppy Seeds, Lemon

Health benefits of Lamb Chops with Everything-Bagel Yogurt and Chickpeas

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Poppy seeds are packed with calcium, magnesium, B vitamins, and zinc. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

7 tablespoons olive oil, divided
2 1/2 teaspoons poppy seeds
2 1/2 teaspoons sesame seeds
2 teaspoons dried minced garlic
2 teaspoons dried minced onion
1 teaspoon coarse salt
8 1-inch-thick lamb rib or loin chops (about 1 1/2 pounds)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup chopped yellow onion
1/2 pound carrots, peeled, cut into 1/4-inch-thick slices on a bias
2 garlic cloves, minced
2 teaspoons to 2 tablespoons harissa paste (depending on heat and saltiness)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/3 cup low-sodium chicken broth
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can diced tomatoes
1 tablespoon vegetable oil, such as grapeseed
3/4 cup plain Greek yogurt (full-fat or low-fat)
2 teaspoons lemon juice
2 tablespoons chopped parsley

Instructions

In a small skillet, warm 6 tablespoons olive oil, poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt over medium-low heat until the spices just start to sizzle and turn very light brown, about 2 minutes. Quickly pour into a heat-safe bowl and allow to cool completely.
Season the lamb chops with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; set aside.
In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and 1/4 teaspoon kosher salt and sauté until soft, 2 to 3 minutes. Add carrots and sauté until softened and starting to brown, about 6 minutes. Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more. Add broth and scrape up brown bits from bottom of pan. Stir in chickpeas, tomatoes, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Taste and adjust seasoning, adding more harissa if desired.
In a large skillet (preferably cast iron) over high heat, heat vegetable oil. Sear chops, working in batches if necessary, 3 minutes per side, until the internal temperature reaches 125 °F for medium rare.
Mix yogurt with lemon juice. Gently fold in 1 tablespoon everything-bagel-spiced olive oil.
To serve, spoon the chickpea mixture onto the plate. Top each chop with a dollop of yogurt. Finish with an additional drizzle of the spiced oil. Sprinkle with parsley and serve.