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Harissa spiced lamb chops with hummus mash

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon Middle Eastern harissa spice mix
  • Zest of 1 lemon
  • 1 garlic clove, crushed
  • 1/4 cup (60ml) olive oil
  • 8 Coles Australian Lamb Loin Chops
  • 1kg brushed potatoes, peeled, coarsely chopped
  • 1/3 cup (80ml) milk, warmed
  • 30g butter, chopped
  • 1/2 cup (130g) hummus
  • 2 bunches asparagus, trimmed
  • Olive oil spray
  • 2 spring onions, thinly sliced
  • Lemon wedges, to serve


  • 1
    Combine harissa, lemon zest, garlic and oil in a large dish. Season. Add lamb and toss to coat. Set aside for 10 mins to marinate.
  • 2
    Meanwhile, cook potato in a saucepan of boiling water for 12-15 mins or until tender. Drain. Add milk and butter and mash until smooth. Stir through hummus. Season well.
  • 3
    Heat a barbecue grill or chargrill on medium-high. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Spray asparagus with oil. Cook on grill for 3 mins or until tender and charred.
  • 4
    Divide mash and asparagus among serving plates. Top mash with lamb and spring onion. Serve with lemon wedges.

Source: taste.com.au


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