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Lamb cutlets with broad bean houmous
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500g podded broad beans
3 garlic cloves, crushed
1½ tsp ground cumin
1¼ lemons, zest of ½ and juice of all
handful mint leaves, torn
5 tbsp extra virgin olive oil
2 extra trimmed racks of lamb
½ red chilli, finely chopped
1. Boil the beans for 3-4 minutes; cool. Skin ¼ of the beans; set aside. Blend the remaining beans in a food processor with 2 garlic cloves, 1 tsp cumin, the juice of 1 lemon and zest of ½, and ½ the mint. With the motor running, trickle in 3 tbsp oil.
2. Preheat the oven to 220˚C, gas mark 7. Rub the lamb with 1 tbsp oil; dust with ½ tsp cumin and season. Heat an ovenproof frying pan. Brown the racks for 1 minute on each side and 30 seconds on each end. Bake for 12 minutes for medium rare; rest.
3. Mix the whole beans with the chilli and remaining garlic clove, lemon juice, mint and oil. Serve with the lamb and houmous.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in June 2015.