Greek Island Lamb Chops
Greek Island Lamb Chops



  • 3 tbsp olive oil
  • 4 crushed garlic cloves
  • 8 lamb chops
  • 200g cherry tomatoes
  • 40g pine nuts
  • Handful of watercress
  • 12 black olives, halved
  • 50g crumbled feta
  • Handful of mint, chopped
  • 2 warm pittas
  • 1 pot of quality hummus
  • Preheat the oven to 220C. Mix the garlic and olive oil, and rub half all over the chops. Season well, and set aside. Pop the tomatoes on a baking tray, and drizzle with a little oil and salt. Roast for 10 mins to soften, and add the pine nuts for the last 3 mins to toast.
  • Heat up a griddle pan, and cook the lamb for 4 mins on each side. Spread the hummus across 4 plates, top with the tomatoes, the lamb, and the watercress. Sprinkle with olive halves, pine nuts, mint, and feta, and serve with pitta.
20 mins
4 serving

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