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

  • Prep:35 mins
    Cook:15 mins
    plus marinating and resting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 867
  • fat 58g
  • saturates 19g
  • carbs 32g
  • sugars 3g
  • fibre 7g
  • protein 50g
  • salt 1g


  • 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


  1. 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.

  2. 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.

  3. Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.

  4. 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.

  5. 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.

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