Houmous-crusted lamb with lentil salad

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• Ulrike

  27 November 2007

  Ulrike rated this recipe

  

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• martin

  12 May 2009

  martin rated and commented on this recipe

  

  Hi, thanks for posting this. Had the dish today and thought it was wonderful... it put lentils in a whole new light. Very fresh and tasty, also really really (can't stress it enough) really straight forward to prepare. Went without the houmous for the lamb, just a bit of seasoning and cooked it the way I prefer (browning in a pan then a hot oven for 6mins or so). Very good option for a filling but light lunch.

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• Pam

  20 May 2009

  Pam rated and commented on this recipe

  

  Tried the recipe with couscous instead of lentils in the salad...was a huge success!

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• jax

  02 August 2009

  jax rated and commented on this recipe

  

  Delicious recipe - and SO simple to prepare! Hubby was dubious about the lentils, but really enjoyed them in the end. This will no doubt become a regular in our household.

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• Nataliya

  28 May 2012

  Nataliya rated and commented on this recipe

  

  The salad is delicious!

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Ingredients

• 8 lamb cutlets or small chops
• 200g tub houmous

FOR THE SALAD

• 410g can Puy lentils , rinsed and drained
• 175g roasted peppers from a jar, drained and sliced
• 100g bag salad spinach
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard

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Difficulty and servings

Preparation and cooking times

Prep 10 mins

Cook 8 - 10 mins

Ingredients

• 8 lamb cutlets or small chops
• 200g tub houmous

FOR THE SALAD

• 410g can Puy lentils , rinsed and drained
• 175g roasted peppers from a jar, drained and sliced
• 100g bag salad spinach
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard

Per serving

541 kcalories, protein 31g, carbohydrate 14g, fat 41 g, saturated fat 17g, fibre 4g, sugar 3g, salt 2.03 g

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