This mix of herbs, spices and textures create an intriguing meal full of flavour. Plus, the chickpeas give the dish a good source of fibre!
This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.
- 16 small new potatoes
- For the houmous:
- 400g can chickpeas, drained
- 1 preserved lemon
- 1 lemon, zest and juice, plus extra to taste if necessary
- 2 garlic cloves
- 2 tablespoons tahini
- 2 tablespoons cold water
- 1 teaspoon cumin
- 2 tablespoons zaatar
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
- For the lamb:
- 1 teaspoon sumac
- 1 tablespoon zaatar
- 1 teaspoon paprika
- 1 teaspoon olive oil
- 4 lamb chops
- Small bunch fresh mint leaves, torn
- Small handful pomegranate seeds, to serve
- 40 minutes
- 5 A DAY:
Nutrition information (per serving)
Note: Note: Zaatar is a Middle Eastern spice and Sumac is a dried red spice traditionally used in Middle Eastern cooking
- 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.
- 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.
- Mix together the spices and oil for the lamb. Coat the chops with the seasoned oil then lightly season with black pepper.
- 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.
- Tip the tablespoon of reserved chickpeas into the pan with the lamb juices and fry over a high heat until the chickpeas are crispy.
- Spread the houmous on a large plate, top with the rested lamb chops, and sprinkle over the crispy chickpeas, torn mint and pomegranate.
Serve with a portion of steamed vegetables or a green salad.