Recipe - Chuletas Lamb Chops With Ceci Bean Stew

8 Lamb chops from rack
4 tablespoon Extra virgin olive oil; plus
2 tablespoons
1 md Spanish onion; thinly cut or sliced up
1 teaspoon Cumin seeds
2 cn (10 oz) garbonzo beans;
drained and rinsed
2 tablespoon Pine nuts
2 Plum tomatoes; roughly
chopped
One fourth teaspoon Saffron
1 tablespoon Spanish paprika; (hot)
4 tablespoon Honey; plus 2 tablespoons
2 tablespoon Fresh parsley; chopped

Preheat grill.

Trim fat from chops and pound lightly to flatten and set aside. In a 4
quart saucepan, heat olive oil until smoking and add onion and cumin seeds
and cook until light golden brown. Add garbonzos, pine nuts, tomatoes,
saffron, paprika and honey and bring to a boil. Lower heat and simmer 10
minutes, check for seasoning. Stir together remaining oil, honey and
parsley and brush on lamb chops. Place chops on grill and cook 2 minutes
per side. Remove and serve with warm ceci.

Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A40

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998