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