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Nicole Gaffney
Course Main
Servings 4 servings


For the Lamb Chops

  • 1/2 cup Santa Rita 120 Hero's Salute Red Blend
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Badia Complete Seasoning
  • 1/2 teaspoon ground cinnamon
  • 4 garlic cloves roughly chopped
  • 2 tablespoons fresh oregano leaves roughly chopped
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • freshly ground black pepper to taste
  • 2 lbs lamb chops trimmed

For the Eggplant Puree

  • 1 large or two smaller eggplants
  • 3 tablespoons extra virgin olive oil plus more for rubbing eggplant
  • 1 clove garlic smashed
  • juice of 1 lemon
  • salt and pepper to taste

For the Crispy Chick Peas

  • 1 15 oz can chick peas drained and rinsed
  • 1/4 cup extra virgin olive oil
  • salt for sprinkling
  • Tomato Cucumber Salad
  • 1 cup cherry or grape tomatoes halved
  • 1 cup diced English cucumber
  • 1/4 small red onion thinly sliced
  • juice of 1/2 lemon
  • 2 tablespoons fresh mint torn, plus more for garnish
  • salt and pepper to taste
  • 1 teaspoon sumac plus more for garnish (optional)


Prepare the Lamb Chops

  • Combine the first 10 ingredients in a zip top bag, then add the lamb chops and toss to coat. Press out as much air as possible, seal the bag and place in the refrigerator. Allow the lamb to marinate for at least 4 hours, or up to 12. Remove the lamb from the refrigerator and bring to room temperature at least 20 minutes before grilling.

Make the Eggplant Puree

  • Preheat the oven to 425 degrees and prick the eggplant all over with a fork, then rub with oil. Place on a sheet pan and roast until it can be easily pierced with a knife without resistence, about 30-45 minutes depending on size. Remove from the oven and allow to cool, then remove the skin and stem and place in a food processor. Add the olive oil, garlic, lemon, salt and pepper, then puree until smooth. Taste for seasoning and adjust as needed.

Make the Crispy Chick Peas

  • Preheat the oven to 425 degrees. Spread the chick peas out on to several towels and gently pat dry. You want to be sure to remove as much moisture as possible to ensure they turn out crispy. Pour the olive oil into a medium-large cast iron skillet and place over medium-high heat. When the oil starts to shimmer, right before smoking, add the chick peas and shake the pan vigorously for about one minute. Transfer the pan to the oven, and bake for about 20-25 minutes, shaking and tossing them every so often to ensure even cooking. Remove from the oven and use a slotted spoon to transfer the chick peas to paper towels to drain. Sprinkle with salt while still hot, and set aside.

Make the Tomato Cucumber Salad

  • In a medium mixing bowl, combine the cherry tomatoes, diced cucumber, red onion, lemon juice, mint, salt, pepper, and sumac. Toss until combined, taste and adjust seasoning as needed, then set aside.

Grill the Lamb

  • Preheat a clean, well oiled grill to medium high heat. Remove the lamb chops from the marinade and allow any excess to drain off. Place the lamb chops on the grill and cook for about 3-4 minutes on each side for medium rare. Cook time will ultimately depend on the size and thickness of your chops. Remove from the grill once done to your liking, and let rest for about 5 minutes.


  • Spoon the eggplant puree on to a large platter or individual plates, the top with the lamb chops. Spoon the tomato cucumber salad over top and sprinkle with crispy chick peas. Garnish with fresh sprigs of mint and a dusting of sumac if desired. Serve immediately.