Lamb chops with hummus & roasted tomatoes
Introduce a little sunshine to your day whatever the weather with Mediterranean-style lamb chops served on a bed of hummus, roasted tomatoes, olives and feta
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Prep:35 mins
Cook:15 mins
plus marinating and resting - Serves 4
- Easy
Nutrition per serving
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kcal 867
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fat 58g
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saturates 19g
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carbs 32g
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sugars 3g
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fibre 7g
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protein 50g
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salt 1g
Ingredients
- 3 tbsp olive oil, plus extra for drizzling
- 4 garlic cloves, crushed
- 8 lamb chops
- 200g mixed cherry tomatoes on the vine
- 40g pine nuts
- handful watercress
- 12 black olives, pitted and halved
- 50g feta, crumbled
- handful fresh mint, finely chopped, to serve
- 2 flatbreads, warmed, to serve
- 400g can chickpeas, drained and rinsed
- ½ lemon, juiced
- 1 small garlic clove, roughly chopped
- 1½ tsp tahini
- 1 tbsp olive oil
Method
Mix the oil and garlic together, then rub half over the lamb chops. Season well, then set aside to marinate. Heat oven to 220C/200C fan/gas 7.
Put the tomatoes on a baking tray, then drizzle over the remaining oil mixture and season. Cook for 8-10 mins until soft, adding the pine nuts for the final 2-3 mins to toast.
Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.
Heat a griddle pan over a medium-high heat and cook the lamb for 4-5 mins on each side, or until cooked to your liking. Hold the fatty side of the meat against the pan for 2-3 mins until crisp. Cover and set aside to rest for 5 mins.
Spread the hummus over a platter or four plates and top with the tomatoes, a drizzle of olive oil, the lamb and watercress. Scatter over the olives, pine nuts, feta and mint, and serve with the flatbreads.
