Lamb cutlets with broad bean houmous

  • 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.