Lamb cutlets with barbecued beetroot salad

Recipes / Salads

These barbecued lamb cutlets with vibrant beetroot salad is sure to become a family fave!

Recipe «Lamb cutlets with barbecued beetroot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 12 lamb cutlets, 2 tbsp extra virgin olive oil, 2 tbsp dried oregano leaves, 500g small fresh beetroot, trimmed, 200g green beans, trimmed , 1 lemon, halved, 100g baby spinach leaves, 125g feta, crumbled , 50g pecans, toasted, 60ml walnut oil, 2-3 tsp raspberry vinegar, 2 tsp wholegrain mustard, Pinch of caster sugar.

Ingredients:

  • 12 lamb cutlets 
  • 2 tbsp extra virgin olive oil 
  • 2 tbsp dried oregano leaves 
  • 500g small fresh beetroot, trimmed 
  • 200g green beans, trimmed 
  • 1 lemon, halved 
  • 100g baby spinach leaves 
  • 125g feta, crumbled 
  • 50g pecans, toasted 
  • 60ml walnut oil 
  • 2-3 tsp raspberry vinegar 
  • 2 tsp wholegrain mustard 
  • Pinch of caster sugar 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For the dressing, whisk the oil, vinegar to taste, mustard and sugar together in a small bowl. Season.
  6. 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.