Alastair Hendy's Grilled Lamb Chops with Red Onion Salad and Chickpea Mash

Name: Alastair Hendy's Grilled Lamb Chops with Red Onion Salad and Chickpea Mash
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 8 thin lamb chops on the bone or cutlets, trimmed; sea salt and black pepper; olive oil; 2 sprigs rosemary, leaves roughly chopped; 2 x 400g cans chickpeas, drained and rinsed; 3 cloves garlic, peeled and crushed; ½ lemon, juice; 4tbsp olive oil; 1tsp ground cumin; 1tbsp lemon juice; 2tbsp olive oil; Pinch sugar; 1 grilled peeled red papper from jar; 1 medium red pepper, peeled and finely sliced; 4tbsp chopped fresh parsley leaves; 150g baby salad leaves

Over a year ago 2,663 views

Cook: 20 mins

Serves: 4

British Main Course 👨‍👩‍👧‍👦 Family Food

Ingredients

8 thin lamb chops on the bone or cutlets, trimmed
sea salt and black pepper
olive oil
2 sprigs rosemary, leaves roughly chopped
2 x 400g cans chickpeas, drained and rinsed
3 cloves garlic, peeled and crushed
½ lemon, juice
4tbsp olive oil
1tsp ground cumin
1tbsp lemon juice
2tbsp olive oil
Pinch sugar
1 grilled peeled red papper from jar
1 medium red pepper, peeled and finely sliced
4tbsp chopped fresh parsley leaves
150g baby salad leaves

Accompaniment

Method

1
1. Rub the chop fat generously with salt (this helps to crisp it when grilling), then season both sides, rub with oil and rosemary and set aside.
2. For the mash: whiz half the chickpeas in a processor with the garlic, the lemon juice, the cumin, 4 tbsp olive oil and some seasoning until fairly smooth. Add the remaining chickpeas and pulse until crushed but not puréed, to make a rough mash.
3. For the salad: combine the lemon juice and olive oil with a pinch of sugar in a large bowl. Just before serving, slice the red pepper, add to the bowl with the remaining salad ingredients and toss gently together.
4. When ready, cook the chops in a smoking hot heavy frying pan or grill pan, crisping the fat first (use tongs to steady them) for about 2 minutes, then for 2-3 minutes each side, or until done to your liking. Serve with the salad and chickpea mash.