For the lamb chops

8 American lamb loin chops (about 2 lbs [910 g] total weight)

2 Tbsp extra-virgin olive oil plus a little extra to brush the pan

1/4 cup fresh lemon juice

2 Tbsp fresh orange juice

2 garlic cloves, peeled and grated

1 tsp orange zest

For the tomatoes and chickpeas

One 14 oz can chickpeas, drained

1/2 pint cherry or grape tomatoes, cut in half

1 medium shallot, minced

2 Tbsp fresh flat-leaf parsley or dill chopped

2 Tbsp fresh lemon juice

1/2 tsp ground sumac

1/2 tsp red pepper flakes

Cook Mode Prevent your screen from going dark

Pat the lamb chops dry with clean paper towels and place the lamb in a ziptop bag or in a glass or ceramic baking dish that can accommodate the ribs snugly in a single layer.
In a small bowl, mix the olive oil, lemon juice, orange juice, garlic, pepper, orange zest, and salt. Drizzle the mixture over the lamb, seal the bag, and shake the bag a couple of times to coat the lamb well. Leave the lamb in the refrigerator for 30 minutes to 4 hours to marinate.
When ready to cook, heat the grill on high. Cook the lamb chops on each side for 4 to 5 minutes on the grill until the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145F/63C, followed by a 3-minute rest. Remove the chops from the pan, place them in a serving dish, and cover them with foil.
While the lamb cooks, prepare the salad.
Add the chickpeas, tomatoes, shallot, and parsley to a large bowl. Whisk the lemon juice, olive oil, black pepper, sumac, and red pepper flakes and drizzle over the vegetables in the bowl. . Season with salt. Let sit for at least 15 minutes before serving.
Serve the warm lamb chops with the chickpea salad.

Lamb Chops, Chickpeas, and Tomatoes