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Houmous-crusted lamb with lentil salad

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 0
  • Easy
  • Serves 0
  • Easy
  • Calories 541
  • Carbohydrates 14
  • Saturated Fat 17
  • Sugar 3
  • Protein 31
  • Fat 41
  • Fibre 4
  • Salt 2.03

Nutrition per serving

  • Calories 541
  • Carbohydrates 14
  • Saturated Fat 17
  • Sugar 3
  • Protein 31
  • Fat 41
  • Fibre 4
  • Salt 2.03

Ingredients

  • 8 lamb cutlets or small chops
  • 200g tub houmous
  • 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

Tip

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.

Method

  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.

  2. 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.

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