Name: Hummus-crusted lamb with lentil salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: British
Ingredients: 8 lamb cutlets or small chops; 200g tub hummus; 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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Hummus-crusted lamb with lentil salad

Hummus-crusted lamb with lentil salad

Good Food team

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Easy

Prep: 10 mins

Cook: 8 mins - 10 mins

A star rating of 4.8 out of 5.5 ratingsRate

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A salad that's ideal for winter or summer and is just perfect with lamb

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Ingredients

Nutrition

Units:

MetricUS

8 lamb cutlets

or small chops
200g tub hummus

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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Nutrition: per serving

kcal541
fat41g
saturates17g
carbs14g
sugars3g
fibre4g
protein31g
salt2.03g

Method

step 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.
step 2

Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp hummus on top of each cutlet. Grill for another min until the hummus starts to turn golden. Serve with the lentil salad and any extra hummus.

RECIPE TIPS

TIP

You can use chickpeas instead of lentils, if you like, or serve the lamb with 300g couscous, soaked in 400ml just-boiled stock, for about 10 mins until tender.

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.

Recipe from Good Food magazine, November 2007

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A star rating of 4.8 out of 5.5 ratings

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