Grilled lamb with houmous mash
Forget potatoes, try this tasty mash is made with chickpeas - you'll be hooked in no time
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- 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.
- 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.
- 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.
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.
Per serving
633 kcalories, protein 44g, carbohydrate 23g, fat 41 g, saturated fat 16g, fibre 6g, sugar 3g, salt 1.3 g
Recipe from Good Food magazine, May 2007.
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http://www.bbcgoodfood.com/recipes/3983/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
A change from potatoes
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
Per serving
633 kcalories, protein 44g, carbohydrate 23g, fat 41 g, saturated fat 16g, fibre 6g, sugar 3g, salt 1.3 g
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07 January 2008
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26 February 2008
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