Name: Grilled Lamb with Hummus Mash Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 8 lamb chops; 2 courgettes, thickly sliced; 1 red onion, halved; 1 lemon; 2 x 400g / 2 x 14oz cans chickpeas; 50g feta cheese; 3 tbsp olive oil; handful mint leaves, finely chopped

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Introduction

This grilled lamb with hummus mash is a delicious and fresh dish, perfect for a quick weeknight dinner or weekend barbecue. The tender lamb pairs beautifully with creamy chickpea mash, brightened with lemon and herbs for a satisfying and balanced meal.

A white plate sits on a yellow tablecloth over a white marbled surface, holding a meal with four parts. At the bottom center are three grilled lamb chops, browned with grill marks and sprinkled with small green herbs. To the left of the chops is a scoop of yellow couscous mixed with small white crumbles that look like cheese. At the top center of the plate, there are round slices of grilled green zucchini with light brown char marks. On the right side, thin slices of reddish-purple pickled onions are piled neatly, also topped with green herbs. A silver fork and knife rest on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 lamb chops
2 courgettes, thickly sliced
3 tbsp olive oil
1 red onion, halved
1 lemon
2 x 400g / 2 x 14oz cans chickpeas
50g feta cheese
Handful mint leaves, finely chopped

Instructions

Step 1: Heat your grill to high. Place the lamb chops and courgette slices on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper. Grill for 3-5 minutes, then turn everything over and grill for another 5 minutes or until the lamb is cooked to your liking.
Step 2: While the lamb is grilling, slice the red onion into thin half-moon shapes. Put the onion slices in a bowl with 1 tbsp olive oil and a good squeeze of lemon juice. Let them marinate while you finish the rest of the meal.
Step 3: Drain the chickpeas into a sieve and warm them by pouring boiling water over them. Transfer the chickpeas to a blender or food processor and blend with the remaining 1 tbsp olive oil and half of the feta cheese. Add a few tablespoons of water to loosen the mixture and season with salt and pepper to taste.
Step 4: Serve the grilled lamb chops and courgettes alongside the hummus mash. Top with the marinated onions, sprinkle with chopped mint leaves and the remaining feta cheese for a fresh, flavorful finish.

Tips & Variations

Make extra hummus mash and use it as a filling with the grilled lamb and courgettes in pitta breads for a tasty lunch the next day.

Storage

Store any leftovers in airtight containers in the refrigerator for up to 2 days. Reheat the lamb gently in the oven or microwave to avoid drying it out. The hummus mash can be eaten cold or warmed slightly before serving.

How to Serve

A white plate on a white marbled surface holds four parts: at the bottom center are three grilled lamb chops with a brown crust and hints of seasoning, topped with small bits of white cheese; to the left is a scoop of yellow, crumbly quinoa mixed with green herbs; above the lamb chops are several golden-browned slices of grilled zucchini arranged in a small pile; and on the right side is a small mound of thinly sliced red onions soaked in a pinkish liquid. A fork and a knife are placed to the right side of the plate, and a folded cream cloth napkin lies to the left on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, lamb steaks or even lamb shoulder slices can work well; just adjust cooking times accordingly to ensure they are cooked through but still tender.

Is it possible to make this dish vegetarian?

For a vegetarian version, skip the lamb and serve the hummus mash with grilled courgettes and marinated onions as a satisfying main course, maybe adding some grilled halloumi or roasted vegetables for extra protein.