Grilled lamb with houmous mash
Cooking time
Prep: 10 mins Cook: 10 minsSkill level
EasyServings
Serves 4Forget 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
- 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.
Recipe from Good Food magazine, May 2007
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