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Spiced lamb loin chops, hummus & sumac salad

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Perfect for sharing, even better for leftovers.

Ingredients:
  • 8 lamb chops
  • 1 tsp roasted ground fennel seeds
  • 1 tsp smoked paprika
  • 1/2 tsp roasted ground cumin seeds
  • 1 tbsp oil
  • 200g soaked or tinned chickpeas
  • 1 small sweet potato (roasted)
  • 1 tbsp sesame seeds (roasted)
  • 1 lemon
  • 1 clove garlic
  • 1-2 tbsp olive oil
  • (keep some of the whole chickpeas and sesame seeds for garnish)
  • 1 red onion, thinly sliced
  • 1 pinch sumac
  • 1 handful picked parsley leaves
  • 1 handful sliced cherry tomatoes
  • 1 lime
Directions:
  1. Boil the chickpeas until soft. Strain, keeping a little of the liquid and whole chickpeas for garnish. Using a food processor, blitz the chickpeas with garlic and sesame seeds in a little of the liquid and olive oil. Season with salt, pepper and lemon.
  2. Season the lamb loin chops with spices. Leave to marinade for 15 minutes. Heat oil in a non-stick pan then fry the chops for 3 - 4 minutes each side until medium rare.
  3. If sharing, arrange the hummus on a large platter and top with the lamb loin chops. Garnish with the red onion, cherry tomatoes, herbs, sumac, sesame and chickpeas. Then season with lime and a little more olive oil.
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