Lamb cutlets with barbecued beetroot salad

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How to make Lamb cutlets with barbecued beetroot salad

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:45
  • Total Time : 1:05

Ingredients

  • 12 lamb cutlets
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dried oregano leaves
  • 500g small fresh beetroot, trimmed
  • 200g green beans, trimmed
  • 1 lemon, halved
  • 100g baby spinach leaves
  • 125g feta, crumbled
  • 50g pecans, toasted

Walnut oil & raspberry dressing

  • 60ml (1/4 cup) walnut oil
  • 2-3 teaspoons raspberry vinegar
  • 2 teaspoons wholegrain mustard
  • Pinch of caster sugar

Method

  • Step 1 Brush the lamb cutlets with half the oil and rub with the oregano. Season. Place the cutlets on a plate and set aside until ready to cook.
  • Step 2 Meanwhile, place the beetroot in a saucepan and cover with cold water. Bring to the boil over medium-high heat. Cook for 20 minutes or until just tender when pierced with a skewer. Drain well. Cut into large wedges. Place in a bowl. Add the remaining oil and toss to coat. Thread onto 2 metal skewers. Preheat a barbecue grillplate on high. Cook for 6-8 minutes each side or until lightly charred. Transfer to a bowl.
  • Step 3 Bring a saucepan of lightly salted water to the boil over high heat. Add the beans and cook for 3 minutes or until tender crisp. Drain. Refresh under cold running water. Pat dry with paper towel.
  • Step 4 Cook the cutlets and lemon halves on the barbecue for 3 minutes each side or until charred and cooked to your liking. Transfer cutlets to a warm plate and squeeze over the juice from the charred lemons. Set aside to rest for 2-3 minutes.
  • Step 5 For the dressing, whisk the oil, vinegar to taste, mustard and sugar together in a small bowl. Season.
  • Step 6 Add the beans, spinach, feta and pecans to the beetroot. Pour over the dressing and toss gently to combine. Serve the salad with the lamb cutlets.

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