Turkish grilled lamb with hummus smash
Prep:
10 mins
Cook:
10 mins
A delicious and easy recipe to make using hummus as the mash instead of potatoes turns this lamb dish into a Turkish favourite.
8 lamb chops
6 cherry tomatoes
3 tbsp olive oil
1 red onion, halved
1 lemon
2 x 400g cans chickpeas
50g feta cheese
Handful mint leaves, finely chopped
Heat the grill to high. Put the chops and cherry tomatoes in an oven proof pan, then toss with 1 tablespoon of olive oil and season with salt and pepper.
Grill for 3-5 minutes, then turn everything over and cook for 5 minutes more or until the lamb is cooked through and crisped on the outer edges and the tomatoes have gone soft.
Cut the onion into thin slices and tip into a bowl with another tablespoon of olive oil and a generous squeeze of lemon juice.
Leave to soak.
Put the kettle on and tip the chickpeas into a sieve.
Pour over the boiling water then whizz with the remaining oil and half the feta in a food processor.
Add a few tablespoons of water to loosen, then season to taste.
Serve with the lamb, vegetables and remaining feta with some mint sprinkled over.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Fruit, Beans, Cheese, Vegetables, Lamb
Recipe Type
Entertaining, Family Dinners, Grilling
Level of Difficulty
Easy
