Recipe

Minted lamb cutlets with beetroot salad

  • 1 hr cooking
  • Serves 4
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With plenty of hearty roasted beetroot and Jap pumpkin this salad is the ideal accompaniment for minted lamb cutlets.
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Ingredients

  • ¹⁄³ cup (80ml) olive oil
  • 2 cloves garlic, crushed
  • ½ cup coarsely chopped fresh mint
  • 8 french-trimmed lamb cutlets (400g)
  • 500 grams baby beetroot, stems attached
  • 500 grams golden baby beetroot, stems attached
  • 400 grams jap pumpkin, unpeeled, cut into thick wedges
  • 250 grams baby beetroot leaves
  • 2 tablespoons raspberry vinegar
  • ¼ cup (20g) shaved parmesan
  • ¼ cup coarsely chopped fresh mint, extra

Method

  • 1
    Combine 1 tablespoon of the oil, garlic and mint in a large shallow dish, add lamb; toss lamb to coat. Cover; refrigerate for 3 hours or overnight.
  • 2
    Preheat oven to 200°C/400°F. Line a large oven tray with baking paper.
  • 3
    Trim beetroot, leaving 3cm of the stem attached; discard roots. Wrap beetroot in foil. Place beetroot and pumpkin on oven tray. Bake for 30 minutes or until tender. When cool enough to handle, remove skin from beetroot. Cover to keep warm.
  • 4
    Cook lamb on a heated grill plate (or grill or barbecue) for 3 minutes each side or until cooked to your liking. Remove from heat; stand, covered, for 5 minutes to rest.
  • 5
    Place beetroot and pumpkin in a medium bowl with beetroot leaves and combined vinegar and remaining oil; toss gently to combine. Season to taste. Top salad with lamb, parmesan and extra mint.

Notes

Refresh beetroot leaves in a bowl of iced water. You can use baby rocket leaves instead of beetroot, if you prefer.

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