Houmous-crusted lamb with lentil salad

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1. Make the salad: in a bowl, combine the lentils, roasted peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils.
2. Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp houmous on top of each cutlet. Grill for another min until the houmous starts to turn golden. Serve with the lentil salad and any extra houmous.

Making it with chicken

For a quick packed lunch, make the salad as above, adding a handful pitted black olives and a 200g pack roast chicken breasts, torn into pieces.

Per serving

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

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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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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 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, salt 2.03 g

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