Name: Hummus-Crusted Lamb with Lentil Salad Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mediterranean
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

Jump to Recipe

Introduction

This hummus-crusted lamb with lentil salad is a vibrant and flavorful dish that combines tender lamb cutlets with a creamy, golden hummus topping. Paired with a fresh and tangy lentil salad, it’s perfect for a satisfying dinner that feels both healthy and indulgent.

A white plate holds two lamb chops topped with a golden melted cheese, each resting on a small piece of toasted bread with a light brown crust. Next to the lamb is a fresh green spinach salad with shiny, dark green leaves mixed with small black lentils and slices of soft, roasted red bell pepper. A silver fork lies on the left side of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, combine the rinsed and drained Puy lentils, sliced roasted peppers, and salad spinach.
Step 2: Whisk together the olive oil, lemon juice, and Dijon mustard to make the dressing, then stir it into the lentil mixture until well coated.
Step 3: Heat the grill to high and season the lamb cutlets with salt and pepper.
Step 4: Grill the lamb cutlets for 3 minutes on each side until browned and cooked to your liking.
Step 5: Spoon a heaped teaspoon of houmous onto the top of each lamb cutlet and return to the grill for another minute, or until the houmous begins to turn golden.
Step 6: Serve the lamb cutlets with the lentil salad and any extra houmous on the side.

Tips & Variations

You can substitute chickpeas for the lentils if you prefer, or serve the lamb with 300g couscous soaked in 400ml just-boiled stock for about 10 minutes until tender.
For a quick packed lunch, prepare the salad as above and add a handful of pitted black olives and 200g pack of roast chicken breasts torn into pieces instead of lamb.

Storage

Store any leftover lamb and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the lamb gently under the grill or in a pan to keep it tender. The salad is best served fresh but can be enjoyed cold.

How to Serve

A white plate sits on a white marbled surface holding a meal with three main parts: two pieces of lamb chops on the right, each topped with a golden, creamy cheese layer that looks slightly browned on top, and two small round toasted bread slices under the lamb. On the left side of the plate is a bed of fresh spinach leaves, dark green and smooth, mixed with small dark lentils, and roasted red pepper strips that have a shiny, slightly wrinkled texture. A silver fork is placed on the left side of the plate, resting on the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for the salad?

Yes, you can use green or brown lentils, but Puy lentils are preferred for their firm texture and peppery flavor that holds up well in salads.

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

You can pan-fry the lamb cutlets over medium-high heat if you don’t have a grill. Just cook for about 3 minutes per side, then add the houmous topping and briefly broil or pan-cover to warm the hummus.