Skillet Lamb Chops with Harissa, Spinach, and Chickpeas

Ingredients

• 2 tablespoons ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon paprika
• 1/4 teaspoon cayenne
• Kosher salt and freshly ground black pepper
• 4 lamb rib chops
• 1 1/2 tablespoons vegetable oil
• 1 medium shallot, thinly sliced
• 1/2 cup homemade or store-bought low sodium chicken broth
• 2 cans chickpeas, drained and rinsed
• 1 tablespoon harissa
• 3 cups packed fresh spinach leaves
• 2 tablespoons fresh juice from 1 lemon, plus lemon wedges for serving
• 1/2 cup fresh picked cilantro leaves, roughly chopped
• Extra-virgin olive oil for serving

Directions

1. Stir together the cumin, turmeric, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl. Coat the lamb chops with that spice blend, then let them wait while you get the skillet going. Warm the oil in a 12-inch skillet over medium-high heat until it looks glossy and hot. Nestle in the chops and leave them alone for 3 to 4 minutes. Turn them over and cook until an instant-read thermometer shows 130 degrees F in the center, another 3 to 4 minutes. Move the chops to a cutting board and drape foil over them loosely.
2. Set the same pan over medium heat, and don't clean it out. Add the shallots and cook until they soften, about 1 minute. Pour in the stock, using a wooden spoon to loosen the browned bits from the bottom. Stir in the chickpeas and harissa until everything is mixed. Let it simmer for 2 minutes, then add the spinach and cook just until the leaves collapse. Taste, then adjust with salt and pepper. Off the heat, mix in the lemon juice and half the cilantro.
3. Divide onto serving plates, place the lamb chops on top, scatter over the remaining cilantro, finish with olive oil, and serve right away with lemon wedges.