Description
A delicious and elegant dish featuring tender lamb cutlets topped with a golden hummus crust, served alongside a vibrant Puy lentil, roasted pepper, and spinach salad dressed with a zesty lemon-mustard vinaigrette. Perfect for a flavorful dinner that balances protein and fresh vegetables.
Ingredients
Scale
Lamb and Hummus
- 8 lamb cutlets or small chops
- 200g tub houmous
Salad
- 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
- Prepare the Salad: In a large bowl, combine the rinsed and drained Puy lentils, sliced roasted peppers, and fresh spinach leaves. In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard to create a bright dressing. Pour the dressing over the lentil mixture and stir gently to combine all flavors well.
- Preheat the Grill: Set your grill to high heat to ensure a quick and effective sear for the lamb cutlets.
- Season and Grill Lamb: Season the lamb cutlets evenly with salt and pepper. Place them under the hot grill and cook for 3 minutes on each side to achieve a nice sear and desired doneness.
- Add Hummus Crust: Spoon approximately one heaped teaspoon of the tub of hummus onto the top of each grilled lamb cutlet. Return the cutlets to the grill for an additional 1 minute until the hummus begins to turn a golden color, forming a flavorful crust.
- Serve: Plate the hummus-crusted lamb cutlets alongside the dressed lentil salad. Add extra hummus on the side if desired for dipping or spreading.
Notes
- You can substitute canned chickpeas for Puy lentils if preferred.
- For an alternative carb option, serve the lamb with 300g couscous soaked in 400ml just-boiled stock for about 10 minutes until tender.
- To make the salad suitable for a quick packed lunch, add a handful of pitted black olives and 200g of roast chicken breast torn into pieces instead of lamb.
- Ensure the grill is hot before cooking the lamb for optimal searing and a juicy interior.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: hummus crusted lamb, lentil salad, grilled lamb cutlets, Puy lentils, Mediterranean lamb recipe
