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Feta and Chickpea Stuffed Lamb Chops with Garlic and Raisin Spinach

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Greek style stuffed lamb chops are served on a bed of delectable garlic and raisin spinach.

Serves 4

Ingredients

  • 1 can cooked chickpeas, approx 400g, drained
  • 1 clove garlic
  • 150g feta, crumbled
  • 1 small bunch mint, leaves picked
  • Zest of 1 lemon
  • salt and pepper, to season
  • 4 lamb chops
  • Olive oil
  • 5 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 200g / 2lb washed spinach leaves, stalks removed
  • 4 tbsp raisins soaked in hot water, drained
  • 4 tbsp pine nuts
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Method

  1. Place the chickpeas, garlic, feta, mint and lemon in a food processor. Season with salt and pepper and blitz to form a paste.
  2. Make a vertical slice down the centre of each chop and fill with the chickpea mix. Drizzle with olive oil, season and pan fry for approximately 2 minutes on each side. Transfer to a pre-heated oven Gas 6/ 200°C / 400°F for approx 6 minutes or till cooked through.
  3. Gently heat olive oil in a large frying pan, add garlic and the spinach and allow to wilt. Season with sea salt, add the raisins and pine nuts and cook for 3 minutes or until wilted.
  4. Serve the chops with the spinach.
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