Spring is here and lamb is now at it’s best. It lends itself well to many different cooking methods and flavours, the most well known being mint, garlic and rosemary. Here we’ve taken a mediterranean influence to our dish, with flavours the really compliment one another.
4 lamb chops
2 red onions
2 tins chickpeas
100 g piece feta
1 bunch mint
2 tablespoons olive oil
6 tablespoons sunflower oil
Slice the aubergines and finely slice the red onions. Place the red onion in a bowl with lemon juice to taste, 2 tablespoon olive oil, salt and pepper.
Drain the liquid from the chickpeas and place them in a jug or tall container. Crumble in half the feta, add 2-4 tablespoons water and blend with a stick blender. Heat a frying pan with 3 tablespoons sunflower oil and fry the aubergine slices until golden. Season with salt and pepper.
Heat a grill pan with 3 tablespoons sunflower oil. Season the lamb chops with salt and pepper and grill for about 3 minutes on each side.
Pick the mint leaves and finely shred. Mix through the red onion relish. Divide the hummus between 4 plates and lay a lamb chop on top. Serve with the red onion relish and aubergines.