Spring lamb with beetroot & walnuts

October 3, 2013
by hellofreshau Uncategorized @au

    A perfect combination of sweet and salty flavours, and soft and crunchy textures .

    Spring lamb with beetroot and walnuts

    Ingredients for two people

    3beetroot, peeled & cubed
    2 tbsbalsamic vinegar
    3 tbsolive oil
    4lamb forequarter chops
    2 sprigsrosemary, destemmed
    2garlic cloves, crushed
    60 gwalnuts
    80 gbaby spinach

    Hellofresh recipe

    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.

    To serve

    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!

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

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