Hummus-crusted lamb with lentil salad

• lamb cutlets↗8

  or small chops

• tub hummus200g g
• can Puy lentils↗410g g

  rinsed and drained

• roasted peppers175g g

  from a jar, drained and sliced

• bag salad spinach↗100g g
• olive oil↗2 tbsp tbsp
• lemon juice↗2 tbsp tbsp
• Dijon mustard↗2 tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.