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Grilled lamb with hummus mash

Grilled lamb with hummus mash

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A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal633
fat41g
saturates16g
carbs23g
sugars3g
fibre6g
protein44g
low insalt1.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, May 2007

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Overall rating

A star rating of 4.8 out of 5.4 ratings
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