Pan-Seared Starch-Crusted Lamb with Roasted Beet and Chickpea Medley

A textural delight featuring crispy, starch-crusted lamb chops served alongside earthy roasted beets and crunchy spiced chickpeas.

Ingredients

• 4 Lamb chops
• 2 Medium beets, peeled and diced into 1/2-inch cubes
• 1 can (15oz) Chickpeas, drained and patted very dry
• 3 tbsp Tapioca starch
• 3 tbsp Peanut oil
• Salt and black pepper to taste
• 1 tsp Sugar (optional)
• 1 tbsp Vinegar (optional)

Instructions

Roast the vegetables first to ensure they reach tenderness while the lamb is prepared fresh.

1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the diced beets and dried chickpeas with 1 tablespoon of peanut oil, salt, and pepper. Roast for 25–30 minutes until beets are tender and chickpeas are crisp.
2. While vegetables roast, season lamb chops generously with salt and pepper. Lightly dredge each side of the chops in tapioca starch, shaking off any excess to ensure only a thin, even coating.
3. Heat the remaining peanut oil in a heavy skillet over medium-high heat.
4. Once the oil is shimmering, add the lamb chops. Sear for 3–4 minutes per side (for medium-rare) until the starch forms a golden, crispy crust.
5. If using sugar and vinegar, toss the roasted beets and chickpeas in a small bowl with these ingredients immediately after removing them from the oven to create a light glaze.
6. Arrange the warm beet and chickpea mixture on a plate and top with the seared lamb chops.

Serve with a side of crusty bread or a simple green salad to balance the richness.