Spring lamb with beetroot & walnutsOctober 3, 2013
A perfect combination of sweet and salty flavours, and soft and crunchy textures .
Ingredients for two people
|3||beetroot, peeled & cubed|
|2 tbs||balsamic vinegar|
|3 tbs||olive oil|
|4||lamb forequarter chops|
|2 sprigs||rosemary, destemmed|
|2||garlic cloves, crushed|
|80 g||baby spinach|
For the beetroot
Preheat the oven to 200C. Prepare your beetroot and place on a baking tray, drizzle with some olive oil, the balsamic vingear, and then season with salt and pepper. Place the beetroot in the oven for 30 minutes or until soft and caramelised.
For the lamb
Rub the lamb forequarters with the olive oil, rosemary leaves, garlic, and a good amount of salt and pepper. Heat some olive oil in a pan or griddle over high heat. Add the lamb and cook on high for 2-3 minutes per side or until medium-rare in the middle. Cooking time will depend on the thickness of your lamb.
Roughly chop the walnuts. Remove the lamb and beetroot from the oven and set aside while you toss together the beetroot, walnuts and baby spinach in the baking tray. Divide the beetroot between plates and then carve your lamb to desired thickness. Enjoy!
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