8 Lamb Cutlets
200g tub of Houmous
410g Can of Puy Lentils, drained
175g Jar of Roasted Peppers, drained and sliced
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
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...