Dinner

Lamb Chops with Hummus, Roasted Tomatoes, and Fresh Toppings Recipe

Name: Lamb Chops with Hummus, Roasted Tomatoes, and Fresh Toppings Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
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; 2-3 tbsp water (to adjust consistency)

ByJake Silas January 16, 2026January 16, 2026

Jump to Recipe

Introduction

Lamb chops paired with creamy homemade hummus and sweet roasted tomatoes create a delightful, Mediterranean-inspired meal. This recipe combines tender meat, vibrant flavors, and fresh herbs for a satisfying and easy dinner.

A white plate holds a layered dish starting with a smooth, creamy beige base spread evenly across the plate. On top, there are fresh green leaves and scattered white crumbly cheese pieces. Bright red and yellow roasted cherry tomatoes add vibrant color to one side, along with some small, evenly browned nuts sprinkled around. In the center, there are pieces of cooked meat with a browned, crispy outside. Fresh mint leaves and delicate green sprouts are placed lightly over the whole dish, adding a fresh touch. The plate is set on a white marbled surface with a blue cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Mix 3 tablespoons of olive oil with the crushed garlic cloves. Rub half of this mixture over the lamb chops, season well, and set aside to marinate.
Step 2: Heat the oven to 220°C (200°C fan/gas mark 7). Place the cherry tomatoes on a baking tray, drizzle with the remaining oil and garlic mixture, and season. Roast for 8–10 minutes until soft.
Step 3: Add the pine nuts to the tomatoes for the last 2–3 minutes of cooking to toast them lightly.
Step 4: Meanwhile, prepare the hummus by blending the chickpeas, lemon juice, chopped garlic, tahini, olive oil, and 2–3 tablespoons of water until smooth.
Step 5: Heat a griddle pan over medium-high heat. Cook the lamb chops for 4–5 minutes on each side, or to your preferred doneness. Hold the fatty side of each chop against the pan for 2–3 minutes to crisp it up.
Step 6: Cover the cooked lamb chops and let them rest for 5 minutes.
Step 7: Spread the hummus over a large platter or individual plates. Top with the roasted tomatoes and pine nuts, drizzle with olive oil, add the lamb chops and watercress, then scatter over the olives, crumbled feta, and chopped fresh mint.
Step 8: Serve immediately with warmed flatbreads.

Tips & Variations

Use Greek-style yogurt in the hummus for a creamier texture and tangy flavor.
Swap pine nuts for toasted almonds or walnuts if preferred.
For extra heat, add a pinch of chili flakes to the roasted tomatoes.
Marinate the lamb chops for longer, up to 2 hours, to deepen the flavor.

Storage

Store any leftover lamb chops and hummus separately in airtight containers in the fridge for up to 2 days. Reheat the lamb gently in a warming oven or microwave, and serve the hummus cold or at room temperature. Roasted tomatoes are best enjoyed fresh but can be refrigerated for a day.