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Rekindle those Mediterranean holiday memories with this recipe. The fresh mint and the fiery red pepper dip creates a perfect combination.
£8.05 per person
serves 2 cook 20 mins Minted lamb chops, red pepper dip on Lavash bread METHOD Place the lamb in a shallow bowl, season and brush both sides generously with mint sauce. Cover and refrigerate for two hours, or ideally overnight. prep 15 mins
INGREDIENTS 8 thin-cut lamb chops 150ml mint sauce 2 tsp olive oil 4 x Lavash bread
For the Lavash bread: Heat a flat pan over medium-high heat. One at a time, heat each bread until crispy (watch over them as they burn easily). Set them aside to cool. For the lamb: Heat the oil in a shallow pan, add the lamb and pour over any extra sauce. Cook evenly on both sides (about 6-8 minutes), and adjust the cooking time depending on preference. Turn off the heat and allow the lamb to cool in the pan. Time to plate: Layer the bread on flat serving plates. Using the back of a large spoon, add a layer of hummus, then to taste, add the red pepper dip. Add a handful of watercress, place the lamb on top, pour over any extra sauce, top with more watercress, and finally add the mixed chillis. Serve and enjoy!
TO SERVE Hummus Fire-roasted red pepper dip Watercress Mixed whole chillies STORE CUPBOARD Vegetable oil, rock salt and black pepper
TOTAL £16.10
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