These barbecued lamb cutlets with vibrant beetroot salad is sure to become a family fave!
- 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.
- 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.
- 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.
- 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.
- For the dressing, whisk the oil, vinegar to taste, mustard and sugar together in a small bowl. Season.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set