We made this Alison Roman dish because we had Rainbow Chard kindly given to us and as often happens, we discovered a gem. Crispy lamb and chickpeas – a divine combination!
Wine Suggestion: we think this goes with more serious Gamay: one of the Beaujolais Cru’s, like Moulin au Vent, Brouilly or Morgon. It needs good fruit, depth to the tannins, earthiness and freshness, without crunchy acidity.
Crispy chickpeas and lamb with greens & garlicky yoghurt – serves 4
FOR THE GARLICKY YOGHURT:
- 240ml full-fat or 2% Greek yoghurt
- 1 clove of garlic, finely grated
- 1 tbsp lemon juice
FOR THE CHICKPEAS & LAMB:
- 1 large or 2 small bunches of Swiss chard or kale
- 6 tbsp olive oil
- 350g lamb mince
- 3 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 400g tin chickpeas, drained and rinsed
- 1 tsp crushed red pepper flakes
- Tomatoes, quartered – to serve
To make the garlic yoghurt combine the yoghurt, garlic and lemon juice in a small bowl and season with salt and black pepper.
Separate the leaves and stems from the greens, then slice the stems and roughly tear the leaves.
Heat 2 tbsp of the oil in a large frying pan over a medium-high heat. Add the lamb, garlic and cumin and season with salt and black pepper.
Break up the lamb as it cooks until brown and crispy – about 8-10 minutes. Use a slotted spoon to transfer the lamb to a bowl.
Add the rest of the oil, the chickpeas and red pepper flakes to the frying pan and season. Cook until the chickpeas are well browned and starting to crisp up – about 8-10 minutes. Return the lamb to the pan and toss together. Transfer to a large serving dish.
Add the chopped stems to the frying pan with some seasoning. Cook for a couple of minutes to soften slightly, then add the leaves and toss until wilted – about 30 seconds. Season again if needed.
Smear the yoghurt over the bottom of plates or bowls and top with the chickpeas and lamb, the sautéed greens and the tomatoes.
(Original recipe from Dining In by Alison Roman, Clarkson Potter, 2017.)
Jono & Jules do food & wine 