An evening in Spain

I have always enjoyed books on the food of different countries. One of my favorites in the past decade has been The Heritage of Spanish Cooking by Alicia Rios and Loudres March. This meets all my criteria: it is lavishly illustrated, discusses the presentation and history of food in Spain, has many recipes, a lot of trivia (both cultural and food-related). I especially enjoy the extensive presentation of other Spanish art relating to food, including cookware, still life, paintings of people, etc. in addition to the photographs of the dishes.
I prepared this dish to go with an inexpensive bottle of 2007 Tres Ojos - a Calatayud Old Vines Garnacha (=Grenache) from a D.O. region not far from the Rioja district. We enjoyed it. Though perhaps not stellar, it certainly represented a change from our typical carafe of House Red. Together with a salad and grilled zucchini with Romesca sauce the dinner was complete. We were served with a culinary trip to eastern Spain, all courtesy of Rick's Unamerican Cafe.

Cordero al chilindrón

Ingredients:
2 Lamb arm chops
1 oz chopped ham
3 cloves minced garlic
1 chopped bell pepper
2 sliced carrots
1t olive oil
1 can diced tomatos
1 can garbanzo beans, drained
1 sprig parsley 
2 oz white wine
salt and pepper to taste 

Method:
1. Saute the ham and the lamb chops and put in casserole (with the lamb on top)
2. Spread the drained garbanzo beans around the chops
3. Saute the carrots, pepper and tomato
4. Add the remaining garlic, parsley and wine
5. Let simmer, then add to casserole
5. Bake at 450 for half an hour

Two servings, each:
cal 620
carb 55

Modified from a recipe found in:
The Heritage of Spanish Cooking
ISBN 0 09 178186 8