Baby Lamb Chops With Anchovy Gravy And Sauteed Chickpeas

• 8 baby lamb chops, frenched
• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon coarse, cracked black pepper
• 2 cans chickpeas (garbanzo beans), well-drained
• 1 cup red wine
• 4 anchovy filets in oil, chopped
• 1 cup chicken stock
• 1 tablespoon unsalted butter
• salt, to taste

1. Mix the chopped garlic, cracked pepper and olive oil in a shallow baking dish or bowl. Add lamb chops and rub mixture all over to coat.
2. Heat a large frying pan over medium-high heat (no need to add oil - oil on chops will suffice). Reserve oil marinade. Cook the chops without crowding until brown on both sides but still pink on the inside (approximately 2 - 4 minutes each side per desired doneness). Transfer to a platter and keep warm.
3. Carefully pour remaining olive oil mixture from marinade into frying pan. Add rinsed and drained chickpeas and cook until hot and starting to brown (approximately 3 - 4 minutes). Add a pinch or two of salt, if desired. Spoon chickpeas onto platter with lamb chops.
4. Add red wine to the frying pan to deglaze, scraping up cooked bits. When wine begins to boil, add chopped anchovies and stir until dissolved. Add the chicken stock to the pan and stir to combine. Boil until sauce thickens. Stir in butter and when desired consistency is reached, salt to taste (anchovies already add saltiness).
5. Pour the sauce evenly over the warmed platter of lamb chops and sauteed chickpeas and serve.

lamb chops, extra virgin olive oil, garlic, coarse, chickpeas, red wine, anchovy filets, chicken stock, unsalted butter, salt

Taken from food52.com/recipes/26865-baby-lamb-chops-with-anchovy-gravy-and-sauteed-chickpeas (may not work)