Sweetcorn houmous with lamb chops and tomatoes
- Published: 19 Sep 19
- Updated: 18 Jun 24
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.
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
- 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.
- 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.
- 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.
- Recipe from August 2019 Issue
Nutrition
- Calories
- 586kcals
- Fat
- 38.3g (8.9g saturated)
- Protein
- 40g
- Carbohydrates
- 16.8g (4.4g sugars)
- Fibre
- 7g
- Salt
- 0.3g
delicious. tips
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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