Lamb chops with hummus & roasted tomatoes served on a plate

Lamb chops with hummus & roasted tomatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 35 mins Cook: 15 mins plus marinating and resting


Serves 4

Introduce a little sunshine to your day whatever the weather with Mediterranean-style lamb chops served on a bed of hummus, roasted tomatoes, olives and feta

Nutrition and extra info

Nutrition: Per serving

  • kcal867
  • fat58g
  • saturates19g
  • carbs32g
  • sugars3g
  • fibre7g
  • protein50g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic cloves, crushed
  • 8 lamb chops
  • 200g mixed cherry tomatoes on the vine
  • 40g pine nuts
  • handful watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 12 black olives, pitted and halved
  • 50g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • handful fresh mint, finely chopped, to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 flatbreads, warmed, to serve

For the hummus

  • 400g can chickpeas, drained and rinsed
  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 small garlic clove, roughly chopped
  • 1½ tsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

  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.

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

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?