Moroccan Style Lamb And Carrots With Chickpea Purée

• 1/4 cup olive oil
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 6 medium carrots, halved crosswise and quartered lengthwise
• 8 to 12 rib lamb chops (1/4 to 1/2 inch thick; 1 1/2 pounds total
• 1 small garlic clove
• 1 cup canned chickpeas, rinsed
• 1/3 cup warm water
• 1/4 teaspoon ground cumin
• 1 tablespoon olive oil

1. Put a 4-sided sheet pan in lower third of oven and preheat oven to 450u0b0F.
2. Whisk together oil, spices, and 1 teaspoon salt. Toss carrots with half of spiced oil and coat chops with remaining oil. Arrange chops and carrots side by side in hot sheet pan. Roast, turning and stirring halfway through, until carrots are just tender and chops are medium-rare, 4 to 6 minutes total for lamb; 10 to 15 for carrots.
3. With food processor running, drop garlic through feed tube to finely chop. Add chickpeas, water, cumin, and 1/4 teaspoon salt and puree. With motor running, slowly add oil and blend until smooth.
4. Serve lamb and carrots on a bed of chickpea puree. Drizzle with pan juices.

olive oil, ground allspice, cinnamon, cayenne, carrots, lamb chops, garlic, chickpeas, water, ground cumin, olive oil

Taken from www.epicurious.com/recipes/food/views/moroccan-style-lamb-and-carrots-with-chickpea-puree-243533 (may not work)