Cumin and sesame lamb with silverbeet and beetroot salad

Tuck into these succulent lamb chops seasoned with cumin and sesame seeds for a meal the whole family will enjoy.

Recipe «Cumin and sesame lamb with silverbeet and beetroot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp cumin seeds, 2 tsp sesame seeds, 2 tbsp peanut oil, 4 Coles Australian Lamb Forequarter Chops, 4 silverbeet leaves , 250g cooked beetroot, coarsely chopped, 1/2 cup mint leaves, 1 carrot, cut into long matchsticks , 2 spring onions, sliced, 1 tbsp balsamic vinegar, 2 tsp wholegrain mustard, 80g fetta, crumbled, Lemon wedges, to serve.

Ingredients:

• 2 tsp cumin seeds 
• 2 tsp sesame seeds 
• 2 tbsp peanut oil 
• 4 Coles Australian Lamb Forequarter Chops 
• 4 silverbeet leaves 
• 250g cooked beetroot, coarsely chopped 
• 1/2 cup mint leaves 
• 1 carrot, cut into long matchsticks 
• 2 spring onions, sliced 
• 1 tbsp balsamic vinegar 
• 2 tsp wholegrain mustard 
• 80g fetta, crumbled 
• Lemon wedges, to serve 

Instructions

1. Combine cumin seeds, sesame seeds and 1 tablespoon oil in a large bowl. Add lamb and turn to coat. Season.
2. Heat a chargrill or large frying pan on medium-high. Cook lamb for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
3. Meanwhile, discard stem and centre vein from silverbeet. Shred leaves finely. Combine silverbeet in a large bowl with beetroot, mint, carrot and spring onion. Whisk vinegar, mustard and remaining oil in a small bowl and season. Add dressing to salad and toss to combine. Sprinkle with fetta.
4. Divide salad and lamb among serving plates. Serve with lemon wedges.