Name: BBQ lamb cutlets with hummus and a mint & almond tabbouleh
Cook time: 12 min
Total time: 12 min
Yield: 1
Ingredients: 1/4 cup (35g) slivered almonds, toasted; 100 grams cherry tomato medley, halved; 1/2 cup mint leaves, chopped coarsely; 3/4 cup flat-leaf parsley, chopped coarsely; 1 teaspoon finely grated lemon zest; 2 teaspoons lemon juice; 1 tablespoon extra virgin olive oil, plus extra to drizzle; 3 (170g) trimmed lamb cutlets; 2 tablespoons (50g) hummus

Ingredients

1/4 cup (35g) slivered almonds, toasted

100 grams cherry tomato medley, halved

1/2 cup mint leaves, chopped coarsely

3/4 cup flat-leaf parsley, chopped coarsely

1 teaspoon finely grated lemon zest

2 teaspoons lemon juice

1 tablespoon extra virgin olive oil, plus extra to drizzle

3 (170g) trimmed lamb cutlets

2 tablespoons (50g) hummus

Method

1.To make the almond tabbouleh, in a medium bowl, combine almonds, tomatoes, chopped herbs, lemon zest, juice and olive oil. Season and toss to combine.

2.Bring a non-stick frying pan to a high heat.

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

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

To prevent wastage, on the following day roughly chop remaining herbs and combine with any leftover hummus. Use as a topping on crispbread or toast. This dish is perfect for solo dining but easy to scale up to feed more.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!