Ingredients
- 8 lamb loin chops
- 2 tsp Baharat spice
- salt and freshly ground black pepper
- ¼ cup extra virgin olive oil
- 2 cups cooked chickpeas
- ¼ cup green olives, chopped
- 1 Tbsp grated turmeric
- 1 tsp native pepper
- 1 cup white wine
- 1 bunch Tuscan kale
- 1 cup beef jus
- ¼ cup vodka
- 1 Tbsp olive brine
Instructions
1 Toss the lamb chops in Baharat and season generously with salt and pepper. Add 2 Tbsp extra virgin olive oil, then cook over a moderate barbecue grill.
2 Crush half the chickpeas, then mix with the remaining chickpeas, olives, turmeric, native pepper and wine. Transfer to a medium saucepan and warm gently.
3 Toss the Tuscan kale and remaining olive oil in a large pan over a high heat until lightly wilted. Simmer the jus, vodka and olive brine in a small saucepan.