Lemony Lamb Chops with Chickpea Puree

Another great experience with lamb!  I can't believe I've only had tough overdone lamb my whole life.  And I love the chickpea puree, I can smell thyme just remembering it.

Difficulty: easy
Will I make it again? yes

Lemony Lamb Chops with Chickpea Puree

Ingredients 12 small lamb loin chops Sea salt and coarse black pepper 6 tablespoons EVOO 4 large cloves garlic, finely chopped 3 tablespoons finely chopped fresh rosemary 1 large lemon, juiced 1/2 cup finely chopped onion 2 tablespoons fresh thyme leaves 1 tablespoon tomato paste 1 cup chicken stock 2 14 ounce cans  chickpeas, rinsed 1/4 cup grated parmigiano-reggiano 5 - 6 cups swiss chard or kale leaves Freshly grated nutmeg

Directions Season the lamb chops with salt and pepper. In a small bowl, combine 2 tbsp. EVOO, half of the garlic, the rosemary and lemon juice. Coat the chops with the marinade and let stand at room temperature for 15 minutes. Meanwhile,in a medium saucepan, heat 2 tbsp. EVOO over medium heat. Add the onion and thyme; season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6 to 7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor; reserve the saucepan. Add the chickpeas and cheese to the food processor; puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat. Position a rack in the uppermost part of the broiler and preheat to high. Preheat a broiler pan. Broil the chops, turning once, for 6 minutes for rare or 8 minutes for medium-rare. Meanwhile, in a large skillet, heat the remaining 2 tbsp. EVOO over medium heat. Add the remaining garlic and swirl for 1 minute. Add the chard (or kale) and cook until wilted, 3 to 5 minutes; season with salt, pepper and nutmeg. To serve, top the chickpea puree with 3 chops. Serve with the greens. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/lemony-lamb-chops-with-chickpea-puree/