Sunday Lunch Week 33 : Chickpeas Rice, Lemon Potatoes, Green Beans & Lamb Chops

This week I almost broke my first rule of these Sunday lunches—I almost cooked the same meal twice! That’s what cravings and favorite combinations can do to the best of us. I was craving a simple menu: effortless (in my world at least), one that didn’t require green seasoning (because I had run out), healthy, nutritious, easy, comforting. You get the idea.

Days after I made it, it struck me that I had prepared this exact combination for Easter. You can’t blame me—Easter feels like ages ago. You would think there would be careful planning behind this series, but the honest truth is that I make it all up as I go along. Sometimes I prep ahead, sometimes not. This exercise is mainly for me—to get better at what I do, to plan, to recollect, to challenge myself.

Sometimes life is easier when we do the same thing every week. We become predictable. Some love that rhythm, others find it monotonous. I fall into the latter. My husband, on the other hand, buys the same ingredients every week at the wholesale club: two packages of boneless thighs, one package of chicken breast, two packages of legs, the occasional wings, lamb chops, or steak. Same baby potatoes, same lettuce, same everything. Same @#$%, different week.

And after thirty years of cooking, I admit—sometimes I lose my cool. But really, I shouldn’t expect too much from either the supermarket or my husband. So I’ve spent a lifetime making meals interesting, adding variety, creating new recipes, dreaming up new combinations. Why? Because I love change. I love a challenge. I exist to create.

So yes, I almost made the exact same lunch—but in my defense, there was one small difference that saved me from breaking Rule No. 1. At Easter, I used a leg of lamb(see that post here–Week 16); this time, it was lamb chops. I didn’t film another YouTube video since I already had a similar one, but what I didn’t recall was that I had already made it for Sunday lunch. A near miss, but not quite an exact repeat.

This meal came together quickly: make the rice, season and roast the potatoes, bake the lamb chops, steam the beans. Simple seasoning, uncomplicated steps, drama-free cooking. The kind of food that is wholesome, nourishing, and deeply satisfying. And the best part—it was delicious, one of my favorite combinations that I always return to–as you can see.

Grab each recipe and the stories behind them in the respective recipe blog posts. Is there a meal you always find yourself gravitating toward? Let me know in the comments below.

Reflection

If there’s a lesson hidden in this week’s near-repeat, it’s this: sometimes cooking doesn’t need to be inventive or groundbreaking like I am trying to attempt here. Sometimes the familiar is enough. There’s comfort in returning to the flavors and pairings that bring joy to your table. And even if life feels a little predictable, there’s always room for a small change—a squeeze of lemon, a switch from leg to chop—that keeps things fresh.

This Week’s Menu & Recipes

Here’s what made it onto the table for Week 33 Sunday Lunch:

• Chickpeas Rice Pilaf – Hearty, protein-packed, and naturally flavorful, this rice is a wholesome base for the meal. [Get the recipe ➔]
• Lemon Potatoes – Roasted until golden with a bright, citrusy lift that balances the richness of the lamb. [Get the recipe ➔]
• Green Beans – Simply steamed and lightly seasoned for a crisp, clean, and healthy side. [Get the recipe ➔]
• Lamb Chops – Juicy, tender, and full of flavor—seared to perfection and the star of today’s plate. [Get the recipe ➔] or try this amazing herb roasted leg of lamb recipe – also a favorite on our holiday table.

Tips for Prepping and Planning

• Plan ahead: Prep the potatoes and rice in advance to save time on Sunday.
• Timing: Roast potatoes first, then cook lamb, or place both in the oven together, so everything comes together hot and fresh.
• Vegetable care: Steam green beans last so they stay crisp and vibrant.
• Protein variation: Swap lamb chops for a leg of lamb, chicken, or steak for variety while keeping the sides the same. See this Peruvian Roasted Chicken, Grilled Chicken Kebabs, or our weekly favorite Perfect Caribbean Roasted Chicken.

52 Weeks of Sunday Lunches

This post is part of my ongoing series, 52 Weeks of Sunday Lunches, where I share the meals that make it to our family table each week—sometimes planned, sometimes spontaneous, always filled with love. If you missed the last few weeks, catch up here:

• [Week 29: Boiled Tomato Choka Lunch ➔]
• [Week 30: Stewed Lamb, Stewed Beans & Curry Duck ➔]
• [Week 31: BBQ Ribs, Pepper Shrimp, Potato Salad, Rice & Boiled Plantains ➔]
• [Week 32: Fail to Plan, Plan to Fail – Curry Duck and Peas, Curry Aloo, Paratha ➔]

And of course, don’t forget to check back for next Sunday’s menu.

Did You Love This Post – Leave a Comment

If you tried this meal and loved it, please leave a 5-star rating on the respective recipe cards and share your thoughts! Your comments inspire me and help others know what’s worth making. Don’t forget to share if you made any tweaks or substitutions.

Questions or Concerns—Write Me!

Have any questions about the recipes, prep tips, or substitutions? Reach out—I’m always happy to help make your Sunday lunch cooking smooth and enjoyable. You can leave a comment here or email me at [email protected].

p.s The pic above was from our Easter Menu. I am in the middle of switching computers, a real ordeal, so there will be a slight delay in updates. 🙂