Quick winter recipe for 4 - 8 people, takes only 8 mins; recipe has lamb cutlet, hummus, lentil, pepper, spinach, olive oil, lemon juice and dijon mustard.
Hummus-crusted lamb with lentil salad
Course: Quick winter
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Pepper: 175g roasted peppers from a jar, drained and sliced
- Lemon Juice: 2 tbsp lemon juice
- Dijon Mustard: 2 tsp Dijon mustard
- Hummus: 200g tub hummus
- Lentil: 410g can Puy lentils, rinsed and drained
- Spinach: 100g bag salad spinach
- Lamb Cutlet: 8 lamb cutlets or small chops
Directions
- 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 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.
