Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lamb cutlets with broad bean houmous

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Lamb cutlets with broad bean houmous

    • Gluten Free
    • Preparation time: 25 minutes
    • Cooking time: 20 minutes
    • Total time: 45 minutes

    Serves: 4


    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more


    Average user rating

    4 stars