Hummus-crusted lamb with lentil salad
- Preparation and cooking time
- Cook: -
- 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
- 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.