Baharat-spiced Lamb Loin Chops with Turmeric

by Leah Halmagyi


  • 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


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.