Spiced Lamb Chops with Hummus

June 12, 2024

Aimee

Grilling should be simple, and this decadent main dish is exactly that! These Spiced Lamb Chops with Hummus sing with the flavours of the Mediterranean, and are ready in under 30 minutes.

June is when I get really fired up about grilling (pardon the pun). It’s when I can trust that the weather won’t turn on me, up here in Nova Scotia, which makes for a more relaxing and enjoyable cooking experience.

Most often, I prefer grilling to be quick and effortless; a means to a flavourful dinner that feeds the family. Today’s recipe is exactly that: no fuss, but serving up big bold flavours.

Bookmark these spice lamb chops for an upcoming Father’s Day or grad cookout. They would be delicious with my Watermelon Greek Salad on the side!

It’s no secret that I have a newfound appreciation (obsession?) for Greek food following my Big Fat Feta Tour in Northern Greece. My passion has always been for simple food done well, with big bold flavours, and Mediterranean cuisine is the perfect fit.

Today’s recipe is an excellent example of that quintessence: smoky, cumin and garlic-spiced grilled lamb, served on a bed of creamy hummus. The dish is topped with citrus-marinated shallots, torn fresh mint and buttery pistachios.

These flavours work so incredibly well together; you have to try the dish for yourself.

‘Greekish’ by Georgina Hayden

If I’m not cooking a Greek summer feast with my own tried and true recipes, then I can often be found delving deep into Greek cookbooks.

Lately I’ve been devouring, Greekish, the fantastic new cookbook from renown food writer Georgina Hayden. It boasts 120 everyday recipes with Greek roots and I have to say, the book is an absolute pleasure from start to finish. I started with her luxurious Whole Grilled Halloumi with Apricots, and bookmarked a dozen more recipes to try.

The author pays particular homage to both Spanakopita and Baklava with creative recipes that make you want to jump into the kitchen. In truth, I want to make everything in this beautiful book.

Find in on Amazon: Greekish: Everyday recipes with Greek roots

Simple and Sensational: Grilled Lamb Chops

For special occasions, lamb chops are my go-to protein. They marinate in a flash, are quick and simple to cook, and present so beautifully.

Really, if you’re new to cooking meat, and want to impress your guests , don’t attempt a whole roast leg or shoulder of lamb. A rack, cut into chops, is your best option. Just remember, they cook quickly!

Note: This is an all-season recipe, so don’t label it merely as a backyard barbecue dish. I cook lamb chops on a smoking hot cast iron skillet or grill pan during the winter months with great success.

Spiced Lamb Chops: Perfect Pairings

I often pair lamb chops with lentils, either as a side salad or served up on a bed of braised lentils. The earthy lentil pairs beautifully with the deeply flavourful lamb. They are also is an added protein to the meal; an excellent way to nourish a family or group of guests.

These Greekish lamb chops would be so delicious paired with my Mediterranean Lentil Salad with Halloumi. If you’ve already got the grill hot, add on a bunch of green onion and a slab of halloumi for this vibrant dish.

For something more fresh and green, pair these spiced lamb chops with my Spinach Feta Salad with Crispy Filo Chips. Round out the Greek menu with an appetizer of Crispy Baked Feta drizzled with honey.

Are you hungry yet?

Now onto the recipe. Gluten-free and dairy-free, this dish of Spiced Lamb Chops with hummus is a grilled feast everyone can enjoy!

Spiced Lamb Chops with Hummus

Grilling should be simple and this decadent main dish is exactly that! These chops sing with the flavours of the Mediterranean, and are ready in under 30 minutes. Gluten-free and dairy-free, this is a grilled feast everyone can enjoy! Serves 2-4 depending on the amount of side dishes.

Course Main Dishes

Cuisine Greek

Keyword Dairy-Free, Gluten-free, Grilled

Essential Ingredient Lamb

Prep Time 10 minutes

Cook Time 8 minutes

marinate 12 minutes

Total Time 30 minutes

Servings 4 people

Equipment

grill pan or barbecue

Ingredients

8 chops lamb one full rack
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 Tablespoons olive oil
2 lemons
fine sea salt
freshly ground black pepper
2 shallots
2 green chilies
3 sprigs fresh mint
2 Tablespoons chopped pistachios or almonds
3/4 cup hummus store-bought or homemade

Instructions

Place the lamb chops in a mixing bowl or dish and crush in the garlic. Season well with salt and pepper and add the ground cumin and coriander. Pour in enough olive oil to coat and squeeze in the juice of one lemon. Really massage the flavours into the chops.
Cover and leave chops to marinate in the fridge for 1-4 hours bringing them out 20 minutes before you want to cook. If you don’t have much time, just leave to one side on the kitchen counter for at least five minutes.
While the lamb is marinating, peel and finely slice the shallots. Place in a small bowl with the juice of the remaining lemon and a good pinch of salt. Halve, deseed and finely slice the chillies. Toss through the lemony shallots.
Pick the mint leaves and roughly chop. Finely chop the pistachios, then set aside. Spoon the hummus out on a large serving plate.
Place a griddle pan on a high heat and get it hot OR preheat your barbecue. Grill the lamb chops for about four minutes on each side, this will give you just-blushing lamb. You can cook them for less or more time depending on your taste. I like to finish by propping them up on the fatty side to get it crisp. You don’t want to crowd the pan, so you might need to do this in two batches; if so, rest the cooked chops in a very low oven while you cook the others.
As soon as all the chops are ready, arange them on top of the hummus. Toss the mint through the shallot mixture and scatter over the top with the pistachios. Aimee's note: finish with an additional drizzle of olive oil and a squeeze of lemon. Serve with extra hummus on the side.