Stuffed Welsh Lamb chops with halloumi and pesto served with crushed hummous olives and lemon


  1. Place the chops on a board, using a sharp knife carefully make a slit in the fat side of each chop to create a shallow pocket.
  2. Take a slice of cheese and place into the pocket, add a teaspoon of pesto.
  3. Rub the outside of each chop with a little olive oil and season.
  4. Place under a preheated grill and cook for 8-10 minutes each side until cooked through and browned.
  5. Meanwhile, place the hummous ingredients into a bowl, using a potato masher or fork squash the chick peas and roughly combine the ingredients together. Check the seasoning, place in a bowl and drizzle with a little more oil and a pinch of cayenne.
  6. Serve the chops with hummous, salad and toasted pittas.

Recipe Information

Serves 3
Calories 851 kcals
Cooking Time


  • 4-6 lean Welsh lamb loin chops (suitable cuts - loin chops or 2 boned trimmed cutlets)
  • 250g halloumi, or other similar hard cheese, cut into 4-6 thick slices
  • 30ml (2tbsp) red pesto
  • olive oil
  • salt and black pepper
  • 400g chick peas, drained
  • 30ml (2tbsp) olive oil
  • juice and rind 1 lemon
  • 1 clove garlic, crushed
  • pinch of cayenne pepper
  • seasoning
  • 6 green olives, pitted and roughly chopped/crushed

Nutrition Information

  • Calories 851 kcal
  • Energy 3529kJ
  • Fat 69g
  • Saturates 29.4g
  • Salt 3.0g
  • Iron 3.0g
  • 5-a-day 1