Sweetcorn houmous with lamb chops and tomatoes

Sweetcorn houmous with lamb chops and tomatoes
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

Nutrition: per serving

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

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

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.

delicious. tips

  1. 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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