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


  • 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


  • 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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