Name: Grilled lamb with hummus mash
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Moroccan
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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Grilled lamb with hummus mash

Grilled lamb with hummus mash

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.4 ratingsRate

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

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal633
fat41g
saturates16g
carbs23g
sugars3g
fibre6g
protein44g
salt1.3g

low

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.

Recipe from Good Food magazine, May 2007

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A star rating of 4.8 out of 5.4 ratings

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