Quick & Easy

Lamb cutlets with beetroot and tzatziki

Tender lamb cutlets are just fabulous with baby beetroot and a dollop tzatziki. You can boil, steam or roast the baby beets, but roasting them brings out the flavour best.



1.In a large bowl, combine cutlets, juice, garlic and oil; cover with plastic wrap, refrigerate for 4 hours or overnight.
2.When ready to cook, peel the beetroot and cut into quarters. Drain cutlets from marinade, discard marinade.
3.Trim leaves from beetroot; reserve leaves. Boil, steam or microwave unpeeled beetroot for 3-10 minutes, or until tender, drain; cool.
4.On a heated greased griddle pan (or grill or barbecue) cook cutlets, in batches, for 3-4 minutes, or until browned both sides and cooked as desired.
5.Serve cutlets with torn beetroot leaves and beetroot; top with tzatziki.

Marinate cutlets suitable to freeze. Beetroot suitable to microwave


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