Introduce a little sunshine to your day whatever the weather with Mediterranean-style lamb chops served on a bed of hummus, roasted tomatoes, olives and feta
Prep:35 mins
Serves 4
3 tbsp olive oil, plus extra for drizzling4 garlic cloves, crushed8 lamb chops200g mixed cherry tomatoes on the vine40g pine nutshandful watercress12 black olives, pitted and halved50g feta, crumbledhandful fresh mint, finely chopped, to serve2 flatbreads, warmed, to serve
STEP 1Mix the oil and garlic together, then rub half over the lamb chops. Season well, then set aside to marinate. Heat oven to 220C/200C fan/gas 7.STEP 2Put the tomatoes on a baking tray, then drizzle over the remaining oil mixture and season. Cook for 8-10 mins until soft, adding the pine nuts for the final 2-3 mins to toast.STEP 3Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.STEP 4Heat a griddle pan over a medium-high heat and cook the lamb for 4-5 mins on each side, or until cooked to your liking. Hold the fatty side of the meat against the pan for 2-3 mins until crisp. Cover and set aside to rest for 5 mins.STEP 5Spread the hummus over a platter or four plates and top with the tomatoes, a drizzle of olive oil, the lamb and watercress. Scatter over the olives, pine nuts, feta and mint, and serve with the flatbreads.
