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.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set