Dinner ideas

Lamb cutlets with hummus and a mint and almond tabbouleh

An easy lamb dish, perfect for solo dining but easy to scale up to feed more.
Three lamb cutlets on a plate with hummus and tabbouleh in a bowl

Test Kitchen tip

To prevent wastage, on the following day roughly chop the remaining herbs and combine with any leftover hummus. Use as a topping on crispbread or toast.

Looking for more recipes that serve one? Find more recipes from our Cooking for One column in this collection.



1.In a medium bowl, combine the almonds, tomato, chopped herbs, lemon zest, juice and olive oil. Season and toss to combine.
2.Bring a barbecue grill plate or non-stick frying pan to a high heat.
3.Brush a little olive oil onto the cutlets and season well with salt flakes and freshly ground pepper. Grill the cutlets for 3 minutes on each side, or until cooked to your liking.
4.Smear the hummus onto a serving plate, drizzle with a little olive oil. Top with cutlets and serve with tabbouleh.

Not suitable to freeze.


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