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Feta and Chickpea Stuffed Lamb Chops with Garlic and Raisin Spinach

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



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Feta and Chickpea Stuffed Lamb Chops with Garlic and Raisin Spinach.


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