Hummus-Crusted Lamb with Lentil Salad Recipe

Introduction

This hummus-crusted lamb with lentil salad is a flavorful and satisfying meal that combines tender lamb cutlets with a vibrant, tangy salad. The creamy hummus topping adds a delicious twist that’s sure to impress at any dinner table.

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

Instructions

1. Step 1: Make the salad by combining the rinsed lentils, roasted peppers, and spinach in a large bowl.
2. Step 2: In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the dressing.
3. Step 3: Pour the dressing over the lentil mixture and stir well to combine. Set aside.
4. Step 4: Preheat the grill to high and season the lamb cutlets with salt and pepper.
5. Step 5: Grill the lamb cutlets for 3 minutes on each side until cooked to your preferred doneness.
6. Step 6: Spoon about 1 heaped teaspoon of hummus on top of each lamb cutlet, then return them to the grill for about 1 minute until the hummus turns golden.
7. Step 7: Serve the lamb cutlets hot with the lentil salad on the side, adding extra hummus if you like.

Tips & Variations

• You can substitute chickpeas for lentils if you prefer a different texture and flavor in your salad.
• For a heartier option, serve the lamb with couscous soaked in hot stock instead of the salad.
• To make this dish with chicken, toss torn roasted chicken breast pieces with the lentil salad and add black olives for extra flavor, perfect for a quick packed lunch.

Storage

Store any leftover lamb and lentil salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the lamb gently under the grill or in a hot oven to avoid drying it out. The salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb for this recipe?

Yes, small lamb chops or cutlets work best due to their size and cooking time, but you can also use lamb steaks. Adjust grilling time accordingly to ensure even cooking.

Is it necessary to grill the lamb or can I cook it another way?

Grilling is recommended for a nice char and flavor, but you can also pan-fry the lamb in a hot skillet. Just be sure to get a good sear before adding the hummus and finishing in the oven or under a broiler.

Hummus-Crusted Lamb with Lentil Salad Recipe

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★★★★★

4.8 from 67 reviews

• Author: Ben
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This delicious recipe features tender lamb cutlets topped with a golden, hummus crust, served alongside a refreshing lentil salad with roasted peppers and spinach, all brought together with a zesty lemon-mustard dressing. Perfect for a quick yet impressive meal.

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Ingredients

Scale 1x2x3x

For the Lamb

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

For the Lentil Salad

• 410g can Puy lentils, rinsed and drained
• 175g roasted peppers from a jar, drained and sliced
• 100g bag salad spinach

For the Dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard

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Instructions

1. Prepare the Lentil Salad: In a large bowl, combine the rinsed and drained Puy lentils, sliced roasted peppers, and fresh spinach leaves. This creates a hearty and nutritious base for the salad.
2. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until the mixture is smooth and emulsified. This tangy dressing enhances the flavors of the lentil salad.
3. Toss the Salad: Pour the dressing over the lentil mixture and stir gently to combine all the ingredients evenly, ensuring the salad is well-flavored.
4. Season the Lamb: Heat your grill to a high temperature. Season the lamb cutlets generously with salt and pepper on both sides to bring out their natural flavors.
5. Grill the Lamb: Place the lamb cutlets on the hot grill and cook for 3 minutes on each side to achieve a nice sear and medium-rare doneness.
6. Apply the Houmous Crust: After grilling, spoon about a heaped teaspoon of houmous on top of each lamb cutlet. Return the cutlets to the grill for an additional minute until the houmous turns golden and slightly crispy.
7. Serve: Plate the hummus-crusted lamb cutlets alongside the fresh lentil salad. Add any extra houmous on the side for dipping, and enjoy your meal.

Notes

• You can substitute chickpeas for the lentils if you prefer a different texture and flavor.
• Alternatively, serve the lamb with 300g couscous soaked in 400ml just-boiled stock for about 10 minutes until tender for a heartier dish.
• For a quick packed lunch, use the lentil salad with a handful of pitted black olives and a 200g pack of roast chicken breasts torn into pieces instead of lamb.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

Keywords: hummus crusted lamb,lamb cutlets,lentil salad,roasted peppers,spinach,grilled lamb,Puy lentils,lemon mustard dressing,quick lamb recipe,Mediterranean lamb