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

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

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.