Combine the olive oil and garlic. Use half of this mixture to marinate the lamb chops. Season generously and let them marinate. Preheat your oven to 420°F.
Place the tomatoes on a baking tray. Drizzle with the remaining oil mixture, season, and roast for 8-10 minutes. Add the pine nuts in the last 2-3 minutes to toast.
Prepare the hummus by blending all the ingredients with 2-3 tbsp of water until smooth.
On a medium-high heated griddle pan, cook the lamb chops for 4-5 minutes on each side or to your preference. Crisp the fatty side by holding it against the pan for 2-3 minutes. Let it rest for 5 minutes after covering.
Spread the hummus on a platter or individual plates. Top with roasted tomatoes, a drizzle of olive oil, lamb chops, and watercress. Garnish with olives, pine nuts, feta, and mint. Serve with warm flatbreads.
Special Notes & Tips:
- For an added kick, consider adding a sprinkle of chili flakes or a dash of hot sauce to the hummus.
- The lamb chops can also be marinated overnight for a deeper flavor infusion.
- Pair this dish with a refreshing Mediterranean salad.
Ingredients
Directions
Combine the olive oil and garlic. Use half of this mixture to marinate the lamb chops. Season generously and let them marinate. Preheat your oven to 420°F.
Place the tomatoes on a baking tray. Drizzle with the remaining oil mixture, season, and roast for 8-10 minutes. Add the pine nuts in the last 2-3 minutes to toast.
Prepare the hummus by blending all the ingredients with 2-3 tbsp of water until smooth.
On a medium-high heated griddle pan, cook the lamb chops for 4-5 minutes on each side or to your preference. Crisp the fatty side by holding it against the pan for 2-3 minutes. Let it rest for 5 minutes after covering.
Spread the hummus on a platter or individual plates. Top with roasted tomatoes, a drizzle of olive oil, lamb chops, and watercress. Garnish with olives, pine nuts, feta, and mint. Serve with warm flatbreads.