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

Lamb chops with hummus & roasted tomatoes

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

50 min total 35 min prep 15 min cook 4 867 cal

Instructions

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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.
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.
3 Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.
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.
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.