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Cumin and sesame lamb with silverbeet and beetroot salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Enjoy flavorful cumin and sesame seasoned lamb chops, perfect for a family meal.
Ingredients:
  • 2 tsp cumin seeds
  • 6.00 gm sesame seeds
  • 36.40 gm peanut oil
  • 4 Lamb Forequarter Chops
  • 4 silverbeet leaves
  • 250g cooked beetroot, coarsely chopped
  • 125.00 ml mint leaves
  • 1 carrot, cut into long matchsticks
  • 2 spring onions, sliced
  • 20.00 ml balsamic vinegar
  • 11.80 gm wholegrain mustard
  • 80g fetta, crumbled
  • Lemon wedges, to serve
Instructions:
  • In a large bowl, mix cumin seeds, sesame seeds, and 1 tablespoon of oil. Add lamb and toss to coat. Season to taste.
  • Preheat a chargrill or large frying pan over medium-high heat. Cook the lamb for 2-3 minutes on each side or until cooked to your preference. Place the lamb on a plate, cover with foil, and let it rest for 5 minutes.
  • Remove stem and center vein from silverbeet, then finely shred the leaves. Mix the silverbeet in a large bowl with beetroot, mint, carrot, and spring onion. In a separate small bowl, whisk vinegar, mustard, and remaining oil, then season with salt and pepper. Pour the dressing over the salad and gently mix to combine. Finish by sprinkling with crumbled fetta before serving.
  • Plate the salad and lamb separately on individual serving plates. Garnish with lemon wedges before serving.

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