Preparation

• Toast the cumin and coriander seeds in an 8-inch skillet over medium-low heat, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer to a mortar (or a mini food processor or spice grinder). Add the lemon zest, 1-1/2 tsp. salt, and 1/2 tsp. pepper and finely grind. Rub the spices all over the lamb chops; let sit at room temperature for 30 minutes.
• 同时，将鹰嘴豆，预留的烹饪液和1-1/4杯水放入4夸脱的锅中，用中火加热，然后小火煮5分钟。保留1/2杯液体，排干鹰嘴豆，然后转移到食品加工机中。添加1/2茶匙。盐和几杯胡椒粉，然后搅拌直至鹰嘴豆被切碎。电动机运行后，慢慢加入保留的1/2杯液体，奶油奶油，1/4杯油和1茶匙。柠檬汁；泥直到光滑。调味盐和胡椒粉；保持温暖。
• Heat 2 Tbs. of the remaining oil in a 12-inch skillet over medium-high heat. Working in batches, cook the lamb chops, undisturbed, until deep golden-brown, 3 to 5 minutes. Flip and cook until medium rare (130°F), 4 to 6 minutes, adding more oil as needed for the second batch. Transfer to a plate to rest. Wipe the oil from the skillet, removing any burnt bits but leaving the caramelized morsels behind.
• Add the remaining 1/4 cup lemon juice and 2 Tbs. water to the skillet and bring to a simmer over medium heat. Add the butter, a few pieces at a time, whisking until incorporated. Remove from the heat and season to taste with salt.
• Divide the chickpea purée among 4 dinner plates and top with 2 lamb chops each. Drizzle with the pan sauce, sprinkle with the mint, and serve.