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
Ingredients
- 3 tbsp olive oil, plus extra for drizzling
Olive oil
ol-iv oylProbably 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
Watercress
wort-er-cressWith 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
Feta
feh-tahA creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- handful fresh mint, finely chopped, to serve
Mint
mi-ntThere 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
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 small garlic clove, roughly chopped
- 1½ tsp tahini
Tahini
ta-hee-neeAlso known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
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.
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.
Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.
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.
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.
Comments, questions and tips