Hummus-crusted lamb with lentil salad

bbc good food chick peas hoummus houmous hummus lamb lentil lentils pepper peppers spinach winter salad

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Source

Ingredients

8 lamb cutlets or small chops

200g tub hummus

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

Method

Make the salad: in a bowl, combine the lentils, roasted peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils.

Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp hummus on top of each cutlet. Grill for another min until the hummus starts to turn golden. Serve with the lentil salad and any extra hummus.