Mediterranean Lamb Chops with Hummus & Roasted Tomatoes

Experience the Essence of the Mediterranean in Every Bite!

lamb chops with hummus

Transport your taste buds to the sun-kissed shores of the Mediterranean with these succulent lamb chops. Paired with creamy hummus, roasted tomatoes, olives, and feta, this dish promises a symphony of flavors that will leave you craving for more.

AuthorJoshua SmithDifficultyBeginner

Yields4 Servings
Prep Time35 minsCook Time15 minsTotal Time50 mins

 3 tbsp olive oil, plus extra for drizzling
 4 garlic cloves, crushed
 8 lamb chops
 200 g mixed cherry tomatoes on the vine
 40 g pine nuts
 Handful of watercress
 12 black olives, pitted and halved
 50 g feta, crumbled
 Handful of fresh mint, finely chopped
 2 flatbreads, warmed
For the Hummus:
 400 g can chickpeas, drained and rinsed
 ½ lemon, juiced
 1 garlic clove, roughly chopped
 1 ½ tsp tahini
 1 tbsp olive oil

1

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.

2

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.

3

Prepare the hummus by blending all the ingredients with 2-3 tbsp of water until smooth.

4

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.

5

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

 3 tbsp olive oil, plus extra for drizzling
 4 garlic cloves, crushed
 8 lamb chops
 200 g mixed cherry tomatoes on the vine
 40 g pine nuts
 Handful of watercress
 12 black olives, pitted and halved
 50 g feta, crumbled
 Handful of fresh mint, finely chopped
 2 flatbreads, warmed
For the Hummus:
 400 g can chickpeas, drained and rinsed
 ½ lemon, juiced
 1 garlic clove, roughly chopped
 1 ½ tsp tahini
 1 tbsp olive oil

Directions

1

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.

2

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.

3

Prepare the hummus by blending all the ingredients with 2-3 tbsp of water until smooth.

4

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.

5

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.

Mediterranean Lamb Chops with Hummus & Roasted Tomatoes