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

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Food and Drink Devon
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