Lamb chops with hummus & roasted tomatoes served on a plate

Lamb chops with hummus & roasted tomatoes

  • Rating: 5 out of 5.2 ratings
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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

Nutrition: Per serving
NutrientUnit
kcal867
fat58g
saturates19g
carbs32g
sugars3g
fibre7g
protein50g
salt1g
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Ingredients

For the hummus

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

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    Rating: 5 out of 5.2 ratings
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