Spiced Lamb Chops with Hummus
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
12 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Greek
Spiced Lamb Chops with Hummus
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Grilling should be simple and this decadent main dish is exactly that! These chops sing with the flavours of the Mediterranean, and are ready in under 30 minutes. Gluten-free and dairy-free, this is a grilled feast everyone can enjoy! Serves 2-4 depending on the amount of side dishes.
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Ingredients
- 8 chops lamb one full rack
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 Tablespoons olive oil
- 2 lemons
- fine sea salt
- freshly ground black pepper
- 2 shallots
- 2 green chilies
- 3 sprigs fresh mint
- 2 Tablespoons chopped pistachios or almonds
- 3/4 cup hummus store-bought or homemade
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Instructions
- Place the lamb chops in a mixing bowl or dish and crush in the garlic. Season well with salt and pepper and add the ground cumin and coriander. Pour in enough olive oil to coat and squeeze in the juice of one lemon. Really massage the flavours into the chops.
- Cover and leave chops to marinate in the fridge for 1-4 hours bringing them out 20 minutes before you want to cook. If you don’t have much time, just leave to one side on the kitchen counter for at least five minutes.
- While the lamb is marinating, peel and finely slice the shallots. Place in a small bowl with the juice of the remaining lemon and a good pinch of salt. Halve, deseed and finely slice the chillies. Toss through the lemony shallots.
- Pick the mint leaves and roughly chop. Finely chop the pistachios, then set aside. Spoon the hummus out on a large serving plate.
- Place a griddle pan on a high heat and get it hot OR preheat your barbecue. Grill the lamb chops for about four minutes on each side, this will give you just-blushing lamb. You can cook them for less or more time depending on your taste. I like to finish by propping them up on the fatty side to get it crisp. You don’t want to crowd the pan, so you might need to do this in two batches; if so, rest the cooked chops in a very low oven while you cook the others.
- As soon as all the chops are ready, arange them on top of the hummus. Toss the mint through the shallot mixture and scatter over the top with the pistachios. Aimee's note: finish with an additional drizzle of olive oil and a squeeze of lemon. Serve with extra hummus on the side.
Notes
- I left out the chilies when cooking for my family. The chops were still very flavourful!
- Serve lamb with additional hummus on the side and a batch of my homemade pita chips.
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