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Hummus-crusted lamb with lentil salad

Hummus-crusted lamb with lentil salad

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy

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

Nutrition: per serving
NutrientUnit
kcal541
fat41g
saturates17g
carbs14g
sugars3g
fibre4g
protein31g
salt2.03g
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Ingredients

  • 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.

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.

Goes well with

Recipe from Good Food magazine, November 2007

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Overall rating

A star rating of 4.8 out of 5.5 ratings
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