- 8 lamb cutlets or small chops
- 200g tub houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
For the salad
- 410g can Puy lentil, rinsed and drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 175g roasted peppers from a jar, drained and sliced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 100g bag salad spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
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.
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.
TipYou 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 chickenFor 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.