Lamb chops with hummus & roasted tomatoes

• olive oil↗3 tbsp tbsp

  plus extra for drizzling

• garlic cloves↗4

  crushed

• lamb chops↗8
• mixed cherry tomatoes↗200g g

  on the vine

• pine nuts↗40g g
• handful watercress↗
• black olives↗12

  pitted and halved

• feta↗50g g

  crumbled

• mint↗handful fresh

  handful fresh, finely chopped, to serve

• flatbreads2

  warmed, to serve

• chickpeas↗400g can g

  drained and rinsed

• lemon↗½

  ½ juiced

• small garlic clove↗1

  roughly chopped

• tahini↗1½ tsp tsp
• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Mix 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.

2. 2

   Put 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.

3. 3

   Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.

4. 4

   Heat 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.

5. 5

   Spread 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.