Lamb Tenderloin

with Hummus and Broccolini Salad
Did you know that broccoli contains as much calcium gram per gram as milk?
Cooking time: 30 min
Cals 1274 · Prot 90 · Carbs 104 · Fat 55
Try Hello Chef Now
Download PDF
Number of People:


Lamb tenderloin
400 Grams
10 Grams
0.5 Tsp
Black pepper
0.5 Tsp
Vegetable oil
1 Tbsp


Tenderstem broccoli
150 Grams
Thin asparagus
250 Grams
Vegetable oil
1 Tbsp
0.5 Tsp
Almond flakes
30 Grams
Feta cheese
50 Grams
1 Piece
1 Piece
Olive oil
2 Tbsp
Black pepper
0.5 Tsp

On the side

Pitta bread
2 Pieces
200 Grams


1 Roast greens
Preheat the oven to 200°C/180°C fan. Trim the broccolini and asparagus. Add the broccolini and asparagus to a baking tray, drizzle with oil, season with salt and roast for 15 min. After 15 min, top with the almond flakes and roast for 5 min further.  
2 Coat lamb
Meanwhile, place the zaatar on a plate and season it with salt and pepper. Pat the lamb dry with kitchen paper. Using a small sharp knife, trim any silver membrane off the lamb. Roll the lamb in the zaatar
3 Fry lamb
Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb and fry it for 5-8 min until browned and cooked to your liking. Remove the pan from the heat and set aside to rest.
4 Heat bread
 Place the pitta pockets on a baking tray and warm them in the oven for 5 min (see pro tip). Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.
5 Serve
Crumble the feta. Juice the lemons into a bowl or jar. Add the olive oil, season with salt and pepper and whisk or shake until fully combined - this is your dressing. Toss the asparagus and broccolini in the dressing. Divide the greens among plates and top with the feta and pomegranate seeds. Serve the lambhummus and flat breads on the side. 
Tips for fussy eaters
Serve the pomegranate seeds to the side if you don't like to mix your sweet and savouries!
Pro tip
If you want the bread to stay soft, splash it with a little water, wrap it in baking paper and bake it for 5 min. Keep it wrapped until serving.

More recipes like this

Baked Buffalo Chicken Tenders
with Ranch Coleslaw
Sea Bream, Tomato and Fennel Bake
with Olives and Capers
Maple Glazed Chicken Salad
with Goat Cheese and Pecan Nuts
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy