LAMB CHOPS WITH HUMMUS & ROASTED TOMATOES

Lamb chops with hummus & roasted tomatoes image

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

Provided by Cleo Gorringe

Time 50m

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 867 calories, Fat 58 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1 milligram of sodium