Recipes.

Minty Lamb + Hummus Salad

By Chelsea McCallum


Photo by: Ella Martin
  • 4 servings
  • Prep - 15 mins
    Cooking - 7 mins
  • Total - 22 mins
Photo by: Ella Martin

This gorgeous salad celebrates seasonal produce and is a absolutely packed with flavour.  

Servings: 4
Preparation: 15 mins
Cooking: 7 mins

Ingredients

  • 8 lamb chops.
  • 60 g unsalted butter.
  • Sea salt and freshly ground black pepper.
  • 2 tablespoons olive oil.

Minty Hummus

  • 400 g chickpeas, tinned.
  • 1 cup frozen green peas.
  • Handful fresh mint.
  • 1 lemon, juice and zest.
  • Sea salt and freshly ground black pepper, to taste.

Minty Salad

  • 1 bunch fresh mint, roughly chopped.
  • 3 cups rocket.
  • 1 small red onion, finely sliced.
  • 2 cups green peas, soaked in boiling water, drained.
  • 1 lemon, juice and zest.

Directions

1. First prepare Minty Hummus. Combine all ingredients in a food processor and blend until smooth. Alternatively, you can use a stick blender here. Season with salt and pepper and set aside.
2. Season lamb chops generously with a few crunches each of salt and pepper.
3. Add half the butter to a large frying pan over a medium-high heat. Add in lamb chops and cook for 4 minutes, or until caramelised. Turn the chops over and add remaining butter. Cook for a further 3 minutes, then transfer to a plate to rest.
4. While lamb is resting, prepare the Minty Salad. Combine mint leaves, rocket, onion and peas in a large bowl. Dress with lemon juice, half the zest and olive oil.
5. Serve lamb chops alongside Minty Salad with a dollop of Minty Hummus.


Note

Dairy-free option: Use olive oil in place of butter when frying the lamb.

Paleo: Soak 1 cup cashews overnight in place of the chickpeas in the Minty Hummus.

This gorgeous salad celebrates seasonal produce and is a absolutely packed with flavour.

Ingredients

  • 8 lamb chops.
  • 60 g unsalted butter.
  • Sea salt and freshly ground black pepper.
  • 2 tablespoons olive oil.

Minty Hummus

  • 400 g chickpeas, tinned.
  • 1 cup frozen green peas.
  • Handful fresh mint.
  • 1 lemon, juice and zest.
  • Sea salt and freshly ground black pepper, to taste.

Minty Salad

  • 1 bunch fresh mint, roughly chopped.
  • 3 cups rocket.
  • 1 small red onion, finely sliced.
  • 2 cups green peas, soaked in boiling water, drained.
  • 1 lemon, juice and zest.

Directions

1. First prepare Minty Hummus. Combine all ingredients in a food processor and blend until smooth. Alternatively, you can use a stick blender here. Season with salt and pepper and set aside.
2. Season lamb chops generously with a few crunches each of salt and pepper.
3. Add half the butter to a large frying pan over a medium-high heat. Add in lamb chops and cook for 4 minutes, or until caramelised. Turn the chops over and add remaining butter. Cook for a further 3 minutes, then transfer to a plate to rest.
4. While lamb is resting, prepare the Minty Salad. Combine mint leaves, rocket, onion and peas in a large bowl. Dress with lemon juice, half the zest and olive oil.
5. Serve lamb chops alongside Minty Salad with a dollop of Minty Hummus.

Note

Dairy-free option: Use olive oil in place of butter when frying the lamb.

Paleo: Soak 1 cup cashews overnight in place of the chickpeas in the Minty Hummus.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE eBOOK!
Simply Sweet Treats

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!