Start off 2017 with a healthy diet
Spice it Up Firecracker Bacon
Well Hung Meat Voucher

Houmous-Crusted Lamb Cutlets with Lentil Salad

Houmous-Crusted Lamb with Lentil Salad


8 Lamb Cutlets

200g tub of Houmous

410g Can of Puy Lentils, drained

175g Jar of Roasted Peppers, drained and sliced

100g Spinach

2 tbsp Olive Oil

2 tbsp Lemon Juice

2 tsp Dijon Mustard


First, make the salad. In a bowl, combine the lentils, peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils.

Heat the grill to high and season the lamb. Grill for 3 minutes on each side then spoon 1 heaped teaspoon of houmous on top of each cutlet. Grill for another minute until the crust turns golden.

Serve with the lentil salad and any extra houmous.

Source: BBC Good Food Magazine

Back to other recipe ideas

Lamb Rack (French-Trimmed)

Cut from best-end of loin, on the bone and smartly French-trimmed, this is a fantastically impressive dinner party piece. Yet it’s easy to cook and...

Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

Connect with us

Follow us on Facebook

Contact Us

The Well Hung Meat Company

Ellacott, Bratton Clovelly,
Okehampton, Devon, EX20 4LB
Tel: 01364 643 087

Registered in England No. 06882730
©Well Hung Meat Company 2018

Newsletter sign up