Houmous-crusted lamb with lentil salad

Houmous-crusted lamb with lentil salad

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 8 mins - 10 mins

Skill level

Easy

Servings

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
541
protein
31g
carbs
14g
fat
41g
saturates
17g
fibre
4g
sugar
3g
salt
2.03g

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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Method

  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.

Recipe from Good Food magazine, November 2007

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Comments

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natalyy's picture
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The salad is delicious!

jaqui_sampson's picture
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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.

19tothedozen's picture
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Tried the recipe with couscous instead of lentils in the salad...was a huge success!

lovemushrooms's picture
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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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