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.