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Lamb cutlets with cumin salt and homous
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Prep Time:
5 minutes
5 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
10 minutes
10 minutes
Ingredients:
- 250g green beans, topped and tailed
- 250g (1 punnet) cherry tomatoes, halved
- 20.00 ml finely chopped fresh mint
- 9.20 gm olive oil
- 12 lamb cutlets
- 2.50 gm ground cumin
- 1.20 gm salt 200g prepared homous
Instructions:
- Cook the beans in steam or boiling water for 3-5 minutes until just tender (refer to microwave tip if needed). Drain the beans and mix them with the tomatoes, mint, and oil.
- Heat a grill pan or non-stick frying pan over medium-high heat. Cook the lamb cutlets for 2-3 minutes on each side until they reach your desired doneness. Transfer the lamb cutlets to serving plates and let them rest in a warm spot.
- Mix together the cumin and salt. Sprinkle the cutlets with this aromatic seasoning and drizzle a generous spoonful of creamy hummus on the plate as a delicious side.
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