Ingredients
For lamb chops and carrots
- 1/4 cup olive oil
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 6 medium carrots, halved crosswise and quartered lengthwise
- 8 to 12 rib lamb chops (1/4 to 1/2 inch thick; 1 1/2 lb total)
For chickpea purée
- 1 small garlic clove
- 1 cup canned chickpeas, rinsed
- 1/3 cup warm water
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
Description
Il Vino D’Enrico Bernardo, A Wine-centric Paris Restaurant, Features A Delicious Dish Of Lamb Chops, Carrots, And Chickpeas With North African Spices And Black Truffles.
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