Grilled lamb chops with red onion salad and chickpea mash

By Alastair Hendy

Grilled lamb chops

Serves 4


  • 8 thin lamb chops on the bone or
    cutlets, trimmed
  • sea salt and black pepper
  • olive oil
  • leaves from 2 sprigs rosemary,
    roughly chopped


  • 2 x 400g cans chickpeas, drained
    and rinsed
  • 3 cloves garlic peeled and crushed
  • juice of ½ lemon  
  • 4 tbsp olive oil
  • 1 tsp ground cumin

  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • pinch sugar
  • 1 grilled peeled red pepper from a jar
  • 1 medium red onion, peeled and finely sliced
  • 4 tbsp chopped fresh parsley leaves
  • 150g baby salad leaves


  1. Rub the chop fat generously with salt (this helps to crisp it when grilling), then season both sides, rub with oil and rosemary and set aside.
  2. For the mash: whiz half the chickpeas in a processor with the garlic, the lemon juice, the cumin, 4 tbsp olive oil and some seasoning until fairly smooth. Add the remaining chickpeas and pulse until crushed but not puréed, to make a rough mash.
  3. For the salad: combine the lemon juice and olive oil with a pinch of sugar in a large bowl. Just before serving, slice the red pepper, add to the bowl with the remaining salad ingredients and toss gently together.
  4. When ready, cook the chops in a smoking hot heavy frying pan or grill pan, crisping the fat first (use tongs to steady them) for about 2 minutes, then for 2-3 minutes each side, or until done to your liking. Serve with the salad and chickpea mash.



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