Lamb chops with hummus & roasted tomatoes
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- Preparation and cooking time
- Prep:
- Cook:
- plus marinating and resting
- Easy
- 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
| Nutrient | Unit |
|---|---|
| kcal | 867 |
| fat | 58g |
| saturates | 19g |
| carbs | 32g |
| sugars | 3g |
| fibre | 7g |
| protein | 50g |
| salt | 1g |
Ingredients
- 3 tbsp olive oil , plus extra for drizzling
- 4 garlic cloves , crushed
- 8 lamb chops
- 200g mixed cherry tomatoes on the vine
- 40g pine nuts
- handful watercress
- 12 black olives , pitted and halved
- 50g feta , crumbled
- handful fresh mint , finely chopped, to serve
- 2 flatbreads , warmed, to serve
For the hummus
- 400g can chickpeas , drained and rinsed
- ½ lemon , juiced
- 1 small garlic clove , roughly chopped
- 1½ tsp tahini
- 1 tbsp olive oil
Method
- 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
Recipe from Good Food magazine, July 2019
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