Zaatar lamb with preserved lemon houmous

Method

Note: Zaatar is a Middle Eastern spice and Sumac is a dried red spice traditionally used in Middle Eastern cooking

1. Put the potatoes into a large saucepan and cover with cold water, place on a high heat and bring to the boil, then reduce the heat and simmer for about 15–20 minutes, or until soft when pushed with a fork.
2. Reserve 1 tablespoon of the chickpeas then place the remainder in a food processor. Add the remaining houmous ingredients, except the seasoning, and whizz to a fine puree. Season to taste and adjust the lemon acidity as needed. If the houmous isn’t smooth add in a couple of tablespoons of water and blend again.
3. Mix together the spices and oil for the lamb. Coat the chops with the seasoned oil then lightly season with black pepper.
4. In a dry frying pan, lay the chops away from you and cook on a medium-high heat for 3 minutes on each side, until browned and just cooked through. Remove the lamb from the pan using a slotted spoon and set aside to rest, leaving the juices in the pan.
5. Tip the tablespoon of reserved chickpeas into the pan with the lamb juices and fry over a high heat until the chickpeas are crispy.
6. Spread the houmous on a large plate, top with the rested lamb chops, and sprinkle over the crispy chickpeas, torn mint and pomegranate.