Sweetcorn houmous with lamb chops and tomatoes

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

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

  1. 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.
  2. 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.
  3. 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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Nutrition

  • 586kcals Calories
  • 38.3g (8.9g saturated) Fat
  • 40g Protein
  • 16.8g (4.4g sugars) Carbs
  • 7g Fibre
  • 0.3g Salt

Make Ahead

Make the houmous up to 2 days ahead, cover and chill. Reheat gently to serve. Use any extra houmous as a dip for crisps or crudités.

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