Name: Grilled Lamb with Hummus Mash Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 8 lamb chops; 2 courgettes, thickly sliced; 1 red onion, halved; 1 lemon; 3 tbsp olive oil, divided; 2 x 400g (14oz) cans chickpeas; 50g feta cheese, divided; handful mint leaves, finely chopped

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Introduction

This grilled lamb with hummus mash is a vibrant and satisfying dish perfect for a quick weeknight meal or a relaxed weekend gathering. Tender lamb chops are paired with smoky grilled courgettes and a creamy, flavorful chickpea mash enhanced with feta and fresh mint. It’s a delightful combination that’s both wholesome and easy to prepare.

A white plate holds a colorful dish arranged in four parts: at the front, three browned lamb chops with a slightly crispy texture and small sprinkles of herbs; to the left, a mound of fluffy, light yellow couscous mixed with bits of white cheese and green herbs; above the lamb, golden-brown grilled zucchini slices with soft sear marks in a small pile; and to the right, a small heap of thinly sliced red onions with a slight shine, garnished with herbs. The plate sits on a white marbled surface with a fork and knife placed to the right side and a pale yellow cloth napkin folded beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 lamb chops
2 courgettes, thickly sliced
3 tbsp olive oil
1 red onion, halved
1 lemon
2 x 400g / 2 x 14oz cans chickpeas
50g feta cheese
Handful mint leaves, finely chopped

Instructions

Step 1: Heat the grill to high. Place the lamb chops and sliced courgettes on a baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Grill for 3-5 minutes, then turn everything over and cook for another 5 minutes, or until the lamb is cooked through to your liking.
Step 2: While the lamb cooks, thinly slice the red onion into half-moons and place in a bowl. Add 1 tablespoon olive oil and a generous squeeze of lemon juice. Let the onion marinate while you prepare the hummus mash.
Step 3: Drain the chickpeas in a sieve and pour boiling water over them to warm through. Transfer to a blender or food processor and add the remaining olive oil and half of the feta cheese. Blend until smooth, adding a few tablespoons of water to loosen the consistency if needed. Season to taste with salt and pepper.
Step 4: Serve the grilled lamb chops and courgettes alongside the hummus mash and marinated onions. Sprinkle with the remaining feta cheese and chopped mint leaves for a fresh finish.

Tips & Variations

Save some leftovers to make a tasty lunch by stuffing the sliced lamb, courgettes, and hummus mash into pitta breads.
For a spicier kick, add a pinch of cumin or smoked paprika to the hummus mash while blending.
If you prefer, swap the lamb chops for chicken or beef steaks and adjust cooking times accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the lamb and courgettes gently under a grill or in a pan to prevent them from drying out. The hummus mash can be served cold or warmed slightly.

How to Serve

A white round plate holds a meal with four main sections arranged clockwise: at the top, several slices of grilled zucchini that are green with golden-brown char marks; to the right, a small pile of thinly sliced red onions, light purple and slightly shiny; at the bottom right, three pieces of grilled meat with a dark brown, seared outer layer and a slightly rough texture; and to the left, a crumbly yellow side dish sprinkled with small white feta cheese chunks and chopped green herbs. The plate sits on a white marbled surface with a folded yellow cloth napkin nearby, and a silver fork and knife are placed on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook the dried chickpeas beforehand until tender. This usually takes several hours or overnight soaking followed by boiling for about an hour.

How do I know when the lamb chops are cooked?

For medium-rare, aim for an internal temperature of about 60°C (140°F). The meat should be slightly pink in the center but not raw. Adjust grilling time according to your preferred doneness.