Instructions: Preheat grill.

Trim fat from chops and pound lightly to flatten and set aside.

In a 4-quart saucepan, heat 4 tablespoons olive oil until smoking and add onion and cumin seeds and cook until light golden brown. Add garbonzos, pine nuts, tomatoes, saffron, paprika and 4 tablespoons honey and bring to a boil. Lower heat and simmer 10 minutes, check for seasoning.

Stir together remaining oil, honey and parsley and brush on lamb chops. Place chops on grill and cook 2 minutes per side. Remove and serve with warm ceci.

This recipe yields 4 servings.

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