Name: Balsamic lamb with beetroot salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1
Ingredients: 20.00 ml balsamic vinegar; 1 garlic clove, crushed; 9.20 gm olive oil; 2 (about 500g) lamb eye of loin (backstrap); 200g drained canned whole baby beets, quartered; 70g (1/4 cup) low-fat natural yoghurt; 40g baby rocket leaves; 20.00 ml finely chopped fresh continental parsley; Mixed-herb Turkish bread, to serve

Balsamic lamb with beetroot salad

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Prep Time:
15 minutes

Cook Time:
8 minutes

Total Time:
23 minutes

Flavorful BBQ lamb shines alongside vibrant beetroot in this nutritious dish.

Ingredients:

20.00 ml balsamic vinegar
1 garlic clove, crushed
9.20 gm olive oil
2 (about 500g) lamb eye of loin (backstrap)
200g drained canned whole baby beets, quartered
70g (1/4 cup) low-fat natural yoghurt
40g baby rocket leaves
20.00 ml finely chopped fresh continental parsley
Mixed-herb Turkish bread, to serve

Instructions:

In a shallow glass or ceramic dish, mix the vinegar, garlic, and oil. Add the lamb, making sure it's coated in the vinegar mixture. Let it sit for 5 minutes to enhance the flavors.
In a medium bowl, mix together the baby beets, yogurt, arugula, and parsley.
Preheat a barbecue grill or chargrill pan over medium heat. Grill the lamb for 4 minutes on each side for medium doneness or to your preferred level. Allow it to rest for 5 minutes before serving.
Slice the lamb thickly against the grain. Plate the beetroot salad, top with lamb, and serve right away with mixed-herb Turkish bread.

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