Grilled lamb with houmous mash

Grilled lamb with houmous mash

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
633
protein
44g
carbs
23g
fat
41g
saturates
16g
fibre
6g
sugar
3g
salt
1.3g

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

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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.

Recipe from Good Food magazine, May 2007

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Comments

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maggiebroon's picture
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This is one of my favourite dinners! I always use lamb gigots though because normal chops just dont have enough meat on them.

steve1209124's picture
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Lovely... used mozzarella instead of feta, worked well, I mashed the chick peas which made it more palatable to my 10 yr old who "does not like those things" she ate em tonight!!

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