Sweetcorn houmous with lamb chops and tomatoes

Name: Sweetcorn houmous with lamb chops and tomatoes
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 8 British lamb chops; 1½ tbsp ras el hanout spice mix; 350g cherry tomatoes on the vine; 2 corn cobs; 6 tbsp olive oil; 400g tin of chickpeas, drained and rinsed; 1 small garlic clove; 3 tbsp tahini; Grated zest and juice of ½ lemon; Baby leaf salad, to serve

Portion size: Serves 4
Hands-on time 25 min
Difficulty: easy

Gluten-free

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We’ve topped homemade sweetcorn houmous with spiced lamb chops and roasted cherry tomatoes for a quick and easy family dinner.

Want more inspiration? Check out these lamb chops served with a herby lemon couscous.

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Ingredients

8 British lamb chops
1½ tbsp ras el hanout spice mix
350g cherry tomatoes on the vine
2 corn cobs
6 tbsp olive oil
400g tin of chickpeas, drained and rinsed
1 small garlic clove
3 tbsp tahini
Grated zest and juice of ½ lemon
Baby leaf salad, to serve

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Method

Heat the grill to medium. Put the lamb chops on a baking tray, drizzle with 1 tbsp olive oil, sprinkle over the ras el hanout spice mix and mix to coat the chops well. Grill for 2 minutes on each side. Add the cherry tomatoes to the baking tray and grill for a further 3-4 minutes on each side. Set aside to rest.
Meanwhile, put the corn cobs in a pan of boiling water and cook for 4 minutes. Drain, then slice the kernels from the cobs (discard the cobs). Put most in a food processor with 5 tbsp olive oil, a tin of chickpeas, drained and rinsed, the garlic, tahini and the lemon zest and juice. Whizz until almost smooth, then season.
Spoon the corn houmous evenly onto 4 plates, then top each with 2 lamb chops and some grilled tomatoes. Serve sprinkled with the remaining corn and baby leaf salad.
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