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Grilled lamb with houmous mash

Forget potatoes, try this tasty mash is made with chickpeas - you'll be hooked in no time

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 633
  • Carbohydrates 23
  • Saturated Fat 16
  • Sugar 3
  • Protein 44
  • Fat 41
  • Fibre 6
  • Salt 1.3

Nutrition per serving

  • Calories 633
  • Carbohydrates 23
  • Saturated Fat 16
  • Sugar 3
  • Protein 44
  • Fat 41
  • Fibre 6
  • Salt 1.3

Ingredients

  • 8 lamb chops
  • 2 courgettes, thickly sliced
  • 3 tbsp olive oil
  • 1 red onion, halved
  • 1 lemon
  • 2 x 400g / 2 x 14oz cans chickpeas
  • 50g feta cheese
  • handful mint leaves, finely chopped

Tip

Save some for lunch
Make extra and stuff the sliced meat, courgettes and houmous mash into pitta breads the next day for a simple, tasty lunch.

Method

  1. Heat grill to high. Put the chops and sliced courgettes on a baking tray, then toss with 1 tbsp olive oil and season. Grill for 3-5 mins, then turn everything over and cook for 5 mins more or until the lamb is cooked through.

  2. Meanwhile, cut the onion into thin halfmoon slices and tip into a bowl with another tbsp olive oil and a good squeeze of lemon juice. Leave to marinate.

  3. Tip the chickpeas into a sieve. Pour over boiling water to warm them, then whizz with the remaining oil and half the feta. Add a few tbsps of water to loosen, then season to taste. Serve with the lamb, courgettes and onions, sprinkled with the mint and remaining feta.

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