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