Name: Lamb cutlets with hummus and a mint and almond tabbouleh
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: ¼ cup (35g) slivered almonds, toasted; 100 grams heirloom cherry tomato medley, halved; ½ cup mint leaves, chopped coarsely; ¾ cup flat leaf parsley, chopped coarsely; 1 teaspoon finely grated lemon rind; 2 teaspoons lemon juice; 1 tablespoon extra virgin olive oil, plus extra; 3 (170g) trimmed lamb cutlets; 2 tablespoons (50g) hummus

Lamb cutlets with hummus and a mint and almond tabbouleh

An easy lamb dish, perfect for solo dining but easy to scale up to feed more.

Three lamb cutlets on a plate with hummus and tabbouleh in a bowl

Serves 1

Prep

15M

Cook

10M

Total

25M

Test Kitchen tip

To prevent wastage, on the following day roughly chop the remaining herbs and combine with any leftover hummus. Use as a topping on crispbread or toast.

Looking for more recipes that serve one? Find more recipes from our Cooking for One column in this collection.

Ingredients

¼ cup (35g) slivered almonds, toasted

100 grams heirloom cherry tomato medley, halved

½ cup mint leaves, chopped coarsely

¾ cup flat leaf parsley, chopped coarsely

1 teaspoon finely grated lemon rind

2 teaspoons lemon juice

1 tablespoon extra virgin olive oil, plus extra

3 (170g) trimmed lamb cutlets

2 tablespoons (50g) hummus

Method

1.In a medium bowl, combine the almonds, tomato, chopped herbs, lemon zest, juice and olive oil. Season and toss to combine.

2.Bring a barbecue grill plate or non-stick frying pan to a high heat.

3.Brush a little olive oil onto the cutlets and season well with salt flakes and freshly ground pepper. Grill the cutlets for 3 minutes on each side, or until cooked to your liking.

4.Smear the hummus onto a serving plate, drizzle with a little olive oil. Top with cutlets and serve with tabbouleh.

Not suitable to freeze.
Note

Women's Weekly Food

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