Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 6.6 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2teaspoons sweet paprika
- 1 bunch silverbeet
- 2teaspoons ground cumin
- 1/3 cup dill (save a few extra sprigs to serve)
- 400grams chickpeas, rinsed (drained)
- 1 lemon (sliced)
- 1tablespoons lemon juice
- 200grams hummus (to serve)
- 8 mid loin lamb chops
- 1tablespoons olive oil
- 200grams Solanato tomatoes (quartered)
- 2 cloves garlic, crushed
Method
Step 1 of 4
In a large bowl, combine oil with cumin, paprika and garlic. Season. Add lamb chops and coat in spice mix.
Step 2 of 4
Heat a large frying pan over high heat. Cook chops, fat strip-side down, for 1 minute (lean them against each other in the pan to stay upright) or until fat strips are golden brown and crisp. Cook for a further 4 minutes on each side (for medium) or until cooked to your liking. Remove chops and rest for 5 minutes. Add lemon slices to pan and cook for 1 minute on each side or until lightly caramelised. Set aside.
Step 3 of 4
Meanwhile, strip leaves from silverbeet stems. Thinly slice both, keeping stem and leaves separate. Add chickpeas and silverbeet stems to the same pan. Cook over high heat for 4 minutes or until chickpeas are golden brown. Add silverbeet leaves and tomato to pan. Cook for 1 minute, tossing to wilt leaves. Remove from heat and toss through dill. Add lemon juice and season to taste.
Step 4 of 4
Serve chops with lemon slices and extra dill sprigs, and silverbeet mixture and hummus on the side.
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