When it comes te easy dinner, simple roast cuts of meat are both easy and joyful. Lamb chops may be small but they are moreishrich and moreish and pair easily with so many light fresh flavours. in the hreight of summer you can cook them on a barbecue but the oven just as well in inclement weather,
- Prep Time20 min
- Cook Time35 min
- Total Time55 min
- YieldServes 4
For lamb & chickpeas
- 1kg lamb chops
- 6 tbsp olive oil
- 4 tbsp pomegranate molasses
- 2 tbsp lamb sharwarma spice mix
- 2 tins chickpeas (drained and rinsed)
For quinoa tabbouleh
- 90g white quinoa
- 90g black quinoa
- (230 ml water to cook)
- 1 small cucumber, finely diced
- 3 medium tomatoes, deseeded and finely diced
- 8 large mint leaves, finely shredded
- 1 small bunch parsley, finely chopped
- 1 tbsp olive oil
- 1/2 tsp each salt and pepper
- 1/2 green chilli, finely chopped (optional)
For the yogurt sumac dressing
- 3 tbsp greek yogurt
- 1 tsp sumac
- juice of 1/2 lemon
- 1 tbsp olive oil
While the quinoa is cooking, chop the cucumber, tomatoes, mint, parsley and green chilli.
When the quinoa is cooked, transfer to a large bowl and leave to cool.
To make the marinade for the lamb, mix toether the, olive oil, pomegranate molasses and lamb sharwarma spice mix. Place the lamb chops in a baking tray and coat on both sides with the marinade mix. The marinade will caramelise and stick to the pan, so use some parchment to line the pan if you want an easy clean up.
drain and rinse the chickpeas and scatter them around the lamb, put the pan in the oven on a high shelf and roast for 35 minutes.
This will give you lamb a touch over medium but still pink. If you prefere it more pink only cook it for 30 minutes, or 45 minutes if you like it well done.
The chickpeas will be crunchy and filled with the flavour of the spices and the lamb.
When the quinoa has cooled, add all of your chopped tabouleh ingredients and toss well to combine.
Mix together the yogurt, lemon juice, oil and sumac to make the sauce.
Put some tabouleh in the middle of the plate and pile the lamb chops high on top. Scatter over the chickpeas from the pan, add some sauce and serve with some napkins – you’ll want to pick up the bones!