Lamb chops with hummus & roasted tomatoes

feta hummus lamb chops mediterranean olives summer tomatoes

N/A

Source

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

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.