28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)

Minty Lamb & Hummus Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Dinner, Lunch, Main Course
Ingredients Method

Ingredients
  

  • 1 lamb loin chop
  • 1/2 tablespoon butter unsalted
  • salt & pepper to taste
Ingredients for Minty Hummus
  • 1/2 cup chickpeas drained and rinsed
  • 1/4 cup green peas soaked in boiling water and drained
  • 2 tablespoons fresh mint roughly chopped
  • 1/4 lemon juiced and zested
  • 1/2 teaspoon extra-virgin olive oil
Ingredients for Minty Salad
  • 2 tablespoons fresh mint roughly chopped
  • 1 cup rocket leaves
  • 1/4 red onion finely sliced
  • 2 tablespoons green peas
  • 1/4 lemon juiced and zested
  • 1 teaspoon extra-virgin olive oil

Method
 

  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, the zest and olive oil.
  5. Serve lamb chops alongside Minty Salad and the Minty Hummus.