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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
