Lamb with Chickpea, Carrot, and Radicchio Sauté

Name: Lamb with Chickpea, Carrot, and Radicchio Sauté
Yield: Makes 4 Servings
Ingredients: Kosher salt and freshly ground pepper; Shallots, 2, minced; Olive oil, 2 tablespoons, plus more as needed; Gluten-free chicken broth, ⅓ cup (3 fl oz/80 ml); Lemon zest, 2 tablespoons grated; Dry vermouth or dry white wine, ⅓ cup (3 fl oz/80 ml); Fresh rosemary, 1 tablespoon minced; Fresh lemon juice, 1 tablespoon; Chickpeas, 1 can (15 oz/470 g), rinsed and drained; Carrots, 4, halved lengthwise and sliced; Radicchio, 1 head, quartered, cored, and then sliced; Boneless leg of lamb, 1¼–1½ lb (625–750 g), most of the fat trimmed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Boneless leg of lamb cooks to a juicy finish in about 8 minutes per side under a hot broiler. Chickpeas, tossed with carrots and some colorful radicchio, absorb the lamb drippings even better than crusty bread.

Ingredients

Shallots, 2, minced
Lemon zest, 2 tablespoons grated
Fresh rosemary

Dinner
Gluten-free

Method

Position the oven rack so the meat will be 4 inches from the heat source and preheat the broiler. Meanwhile, in a small bowl, mix 3 tablespoons of the shallots, the lemon zest, and rosemary. Place the lamb on a broiler pan, brush all over with oil, and sprinkle generously with salt and pepper. Rub 1½ tablespoons of the shallot-lemon mixture into each side of the lamb. Br