Lamb Chops with Hummus
A restaurant-style plate you can make at home, with several cooking methods to suit your kitchen.
Grilled lamb chops resting on a bed of warm, creamy hummus is a dish built for celebration. The chops are seasoned and seared until they wear a golden crust while staying juicy within. The hummus underneath acts as a rich, tangy counterpoint to the meat.
How to Prepare
Season the lamb chops with salt and black pepper.
Sear the chops in hot oil until browned on both sides.
Add the sliced onion and saute with the chops until softened.
Cook the chops to your preferred method and time: pressure cooker 15-20 min; grill/charcoal 2-4 min per side on medium; oven 30-40 min at 200C; air fryer 10 min on high, flipping halfway.
Spread hummus on a serving plate and arrange the lamb chops and onions on top. Serve hot.
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Let the chops rest a couple of minutes after cooking so they stay juicy.
Ingredient Swaps
Lamb chops: beef pieces can stand in.
Blended chickpeas: canned hummus tweaked with tahini works.
Tahini: almond butter for a different note.
Common Questions
How do I get tender chops?
Sear over high heat briefly and let them rest before serving.
Can I use the oven?
Yes, use the grill setting and watch closely.
What makes hummus smooth?
Peel the chickpeas and blend with tahini, lemon, and iced water.
How do I season the chops?
Garlic, cumin, black pepper, and olive oil.
How is it served?
With warm bread and a green salad or spiced rice.
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