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  • For the cutlets:

  • 4 lamb rib chops

  • 2 tbsp olive oil

  • 1 clove of garlic, peeled and sliced

  • 2 pinches dried chilli flakes

  • 2 pinches dry oregano

  • 2 tbsp Kalamata pitted olives (sliced)

  • Zest and juice of ½ a small unwaxed lemon

  • For the hummus:

  • 400g tinned chickpeas, drained and rinsed

  • Juice of 1 lemon

  • 1 garlic clove

  • 50ml light tahini paste

  • 2 tbsp extra virgin olive oil

  • 50g pitted Kalamata olives

  • Sprig of basil

  • Salt and pepper to taste

  • To serve:

  • Salad leaves

  • Balsamic vinegar glaze (reduced in a small saucepan with a touch of honey)


  • For the cutlets::

  • 1.

    Using a mallet, gently flatten the chops and place into a large bowl. Pour in the oil. Add the chilli, olives, garlic, oregano and the juice with the zest of the lemon. Season with salt and turn the chops in the marinade so that both sides are coated.

  • 2.

    Once ready, scrape off the marinade from the chops and cook them in a griddle pan for 2 minutes on each side.

  • For the hummus::

  • 1.

    Put the chickpeas in a food-processor with the lemon juice, garlic, tahini paste, extra virgin olive oil and olives, blitz to a smooth paste.  Season with salt and pepper to taste.

  • To serve::

  • 1.

    Spread the hummus on the cutlets and serve immediately with a crispy fresh salad, dressed with balsamic vinegar glaze.

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