Lamb chops with cumin on lentil salad
Although it's a quick dish, lamb chops on lentil salad are also a great New Year's or Easter lunch. Who says you can't honor traditions differently this year?
Ingredients · Servings For 2 people
- 1 tbsp tomato puree
- 4 tbsp plain yogurt
- 1 tsp cumin
- 1 tsp dried chili
- 1 clove garlic
- 1 tbsp ginger (fresh)
- 6 pieces of lamb chops
- 4 pcs spring onions
- 250 g lentils
- 100 g frozen peas
- 1 tbsp olive oil
- 1 piece chili pepper
- 1 handful of mint
Method · 23 min
- In a bowl, whisk together the puree, yogurt, cumin, ground chili, garlic, ginger, salt and pepper. Add the chops and coat well in the mixture. Leave to marinate for 5 minutes.
- Mix the spring onions, lentils and peas with lemon juice and season well with salt.
- Heat a grill pan and dry-grill the chops for 3 minutes on each side. Then cover loosely with foil and let rest for 2 minutes.
- Toss the spring onions, lentils and peas with the oil, chilli and mint leaves. Serve with lamb chops and extra yoghurt if desired. Recipe and photos taken from Olive Magazine.