Easy to follow lamb recipes

With eatwelshlambandwelshbeef.com

Stuffed Welsh Lamb Chops with Halloumi, Pesto and Hummus

This is the sort of recipe that you can tailor to however many mouths you have to feed. It’s the sort of food that can be served at a buffet, barbeque or supper. They’d even make a great starter. If you’re making for a crowd you can use a food processor to make the hummus. I’d recommend buying your chickpeas in jars if possible – they are far superior to the canned ones. You’ll find them in Exotica in St Helen’s Road or good delicatessens.


  • 4 -6 Welsh lamb chops
  • 250g Halloumi
  • 30 ml red pesto
  • Olive oil
  • 400g tin of chickpeas – drained
  • Juice and rind of a lemon
  • 1 clove garlic crushed
  • 6 green olives, pitted and roughly chopped
  • Pinch cayenne pepper

To serve:

  • Green salad and pitta bread
  • Seasoning


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. Take a slice of cheese and place in the pocket along with a teaspoon of pesto. Rub the outside of the chops with a little olive oil and season. Place under a hot grill and cook for 8-10 minutes until cooked through and browned. Meanwhile make the hummus. Place the chickpeas, olives, 2 tbsp olive oil, garlic, lemon juice and zest, in a bowl and mash with a potato masher or fork until they are all combined. Check the seasoning. Place in a serving bowl and pour on a little extra virgin olive oil and a sprinkle on a touch of cayenne pepper. Serve the chops with the hummus, salad and toasted pitta breads.


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