For the hummus


  • STEP 1

    Mix the oil and garlic together, then rub half over the lamb chops. Season well, then set aside to marinate. Heat oven to 220C/200C fan/gas 7.

  • STEP 2

    Put the tomatoes on a baking tray, then drizzle over the remaining oil mixture and season. Cook for 8-10 mins until soft, adding the pine nuts for the final 2-3 mins to toast.

  • STEP 3

    Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.

  • STEP 4

    Heat a griddle pan over a medium-high heat and cook the lamb for 4-5 mins on each side, or until cooked to your liking. Hold the fatty side of the meat against the pan for 2-3 mins until crisp. Cover and set aside to rest for 5 mins.

  • STEP 5

    Spread the hummus over a platter or four plates and top with the tomatoes, a drizzle of olive oil, the lamb and watercress. Scatter over the olives, pine nuts, feta and mint, and serve with the flatbreads.

Goes well with


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A star rating of 4.3 out of 5.15 ratings