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Greek style stuffed lamb chops are served on a bed of delectable garlic and raisin spinach.
Place the chickpeas, garlic, feta, mint and lemon in a food processor. Season with salt and pepper and blitz to form a paste.
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.
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.
Serve the chops with the spinach.
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