Description
A flavorful and balanced dish featuring perfectly grilled lamb chops served with creamy homemade hummus and sweet roasted cherry tomatoes. This recipe combines Mediterranean flavors with crisp pine nuts, tangy feta, fresh mint, and warm flatbreads for a satisfying and elegant meal.
Ingredients
Scale
For the Lamb and Roasted Tomatoes
- 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
For the Hummus
- 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)
Instructions
- Marinate the Lamb: Mix 3 tbsp olive oil with 4 crushed garlic cloves. Rub half of this mixture over the lamb chops thoroughly, season with salt and pepper, and set aside to marinate while preparing the oven and other ingredients.
- Roast the Tomatoes: Preheat the oven to 220C (200C fan) or gas mark 7. Place the cherry tomatoes on a baking tray, drizzle with the remaining garlic and oil mixture, and season with salt and pepper. Roast for 8-10 minutes until the tomatoes are soft and slightly caramelized.
- Toast the Pine Nuts: Add the pine nuts to the roasting tomatoes tray for the final 2 to 3 minutes of cooking to lightly toast them and bring out their flavor.
- Prepare the Hummus: In a blender or food processor, combine the drained chickpeas, lemon juice, roughly chopped garlic clove, tahini, and 1 tbsp olive oil. Blend while gradually adding 2 to 3 tbsp of water until the hummus reaches a smooth, creamy texture.
- Cook the Lamb Chops: Heat a griddle pan over medium-high heat. Cook the lamb chops for 4-5 minutes on each side or to your preferred doneness. Press and hold the fatty edges of the chops against the pan for 2-3 minutes to crisp them up. Once cooked, cover the lamb chops loosely with foil and rest for 5 minutes.
- Assemble and Serve: Spread the homemade hummus evenly over a large platter or divide among four plates. Arrange the roasted tomatoes with toasted pine nuts on top and drizzle with extra olive oil. Place the rested lamb chops over the hummus and tomatoes. Garnish with watercress, black olives, crumbled feta, and chopped fresh mint. Serve immediately with warmed flatbreads on the side.
Notes
- For best flavor, allow the lamb to marinate for at least 30 minutes or up to a few hours in advance.
- You can substitute pine nuts with toasted almonds or walnuts if preferred.
- Warming the flatbreads before serving enhances their texture and taste.
- Leftover hummus can be refrigerated and used as a dip or spread for up to 3 days.
- Adjust lemon juice in the hummus to taste depending on your preference for acidity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: lamb chops, hummus, roasted tomatoes, Mediterranean recipe, grilled lamb, pine nuts, feta cheese, flatbreads, easy dinner
