Cumin Lamb Recipe with Pea and Lentil Salad

Cumin-spiced lamb with pea and lentil salad

  • serves 2
  • Easy

Add some spice to your midweek meal with these grilled lamb cutlets served on a vibrant, nutritious salad



  • tomato purée 1 tbsp
  • natural yogurt 4 tbsp, plus extra to serve
  • cumin seeds 1 tsp, crushed
  • mild chilli powder 1 tsp
  • garlic 1 clove, crushed
  • ginger finely grated to make 1 tbsp
  • lamb cutlets 4-6 (depending on thickness)
  • spring onions 4, chopped
  • lemon ½, juiced
  • ready-cooked puy lentils 250g
  • frozen peas 100g, defrosted
  • olive oil 1 tbsp
  • red chilli 1, deseeded and finely chopped
  • mint a handful, chopped


  • Step 1

    Mix together the tomato purée, yogurt, cumin, chilli powder, garlic, ginger and seasoning in a large bowl, then add the cutlets and toss until coated. Leave for 5 minutes. Mix together the spring onions, lemon juice, lentils and peas, and season well.

  • Step 2

    Heat a griddle pan until very hot, then cook the cutlets for 3 minutes on each side until charred. Rest, covered loosely with foil, for 2 minutes.

  • Step 3

    Add the olive oil, chilli and mint to the lentils, and toss. Serve with the lamb and an extra dollop of yogurt, if you like.

*This recipe is gluten-free according to industry standards

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Nutritional Information

  • Kcals 740
  • Fat 40.9g
  • Saturates 17.3g
  • Carbs 40.3g
  • Sugars 13.1g
  • Fibre 12.7g
  • Protein 46.2g
  • Salt 1.8g