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Lamb chops with hummus & roasted tomatoes

Lamb chops with hummus & roasted tomatoes served on a plate

Lamb chops with hummus & roasted tomatoes

Name: Lamb chops with hummus & roasted tomatoes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
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; 400g can chickpeas drained and rinsed; ½ lemon juiced; 1 small garlic clove roughly chopped; 1½ tsp tahini; 1 tbsp olive oil

Cleo Gorringe

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Serves 4

Easy

Prep: 35 mins

Cook: 15 mins

plus marinating and resting

A star rating of 4.3 out of 5.17 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal867
fat58g
saturates19g
carbs32g
sugars3g
fibre7g
protein50g
salt1g

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.

Recipe from Good Food magazine, July 2019

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A star rating of 4.3 out of 5.17 ratings

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