Recipes // Main Dish Beef and Pork // Lamb Chops With Chickpea Soffrito, Romesco, Almonds

Lamb Chops With Chickpea Soffrito, Romesco, Almonds

YIELD: Soffrito will serve 8.  2 double chops or 4 single chops per person.


  • 4 Lamb Chops
  • 2 c extra virgin olive oil
  • 10 Cloves Garlic, smashed
  • 4 Sprigs Rosemary, toasted


  1. Mix all marinade ingredients in a bowl and let sit for 10 minutes.
  2. Place the chops in a deep bowl or container. Generously season the chop with salt and pour the marinade all over it. Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  3. In a hot pan, sear the chops on all sides for 2- 3 minutes per side to achieve a nice medium rare.


Chickpea Soffrito

  • 1 bag dried chickpeas or 1 can canned chickpeas
  • 2 leeks, whites and yellows only, small dice
  • 2 red onions, small dice/Brunoise
  • 2 carrots, small dice/Brunoise
  • 2 cloves garlic, minced
  • 2 sprigs oregano, picked and fine chopped
  • ½ can Roma Tomato, deseeded, small dice
  • Salt


  1. Sweat red onion over low heat until onions become translucent, 8-10 minutes.
  2. Add carrots and sweat for an additional 10 minutes.
  3. Add leeks and sweat for an additional 5 minutes
  4. Add garlic, sweat for 2 minutes, no color
  5. Add cooked chickpeas, tomato, and oregano and cook over low heat for 20 minutes until chickpeas can be easily mashed with a fork.
  6. Gently crush chickpeas, chill, season to taste.



  • 2 cans Piquillo Peppers, drained
  • 1 cup toasted marcona almonds
  • 2 cloves garlic
  • ½ cup Panko breadcrumbs
  • 2 t Sherry Vinegar
  • 1 cup extra virgin olive oil
  • Salt 
  • Puree in robot coupe
  • Season to taste


  1. With a spoon, place some of the Romesoco on the plate.  Top with the Chickpea Soffrito, followed by the Lamb Chops.  Garnish with fresh Rosemary.
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