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Mustard crusted lamb with chickpea & spinach salad


  • Preheat oven to highest degree.
  • Smear the lamb generously with the mustard and cook in the oven to the desired degree. Then remove and set aside for 5 mins, before slicing into cutlets.
  • While the lamb is resting, gently heat a pan, lightly spray with oil and gently saute the onion, garlic and chilli until fairly tender. Add the chickpeas with ¼ cup stock and seasonings. Mix well and cook to thicken a little. Then add the spinach, parsley and some more stock, if needed. Stir and cook until the spinach has wilted.
  • To serve, spoon a bed of the warm salad on individual plates and top with the lamb cutlets.


  • 4 x 4-cutlet lamb racks, trimmed of all fat & sinew
  • grain mustard
  • olive oil spray
  • ½ red onion, chopped
  • 1 garlic clove, crushed
  • ½-1 small red chilli, seeded & sliced
  • 1 can chickpeas, drained & rinsed
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 1 good handful baby spinach leaves
  • 1 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm