Name: Cumin lamb with beetroot salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 12 (about 110g each) Lamb Loin Chops; Olive oil spray; 20.00 ml cumin seeds; 2 bunches asparagus, trimmed, chopped; 250g pkt ready-to-eat-baby beetroot, or 250g peeled cooked beetroot, cut into wedges; 125.00 ml flat-leaf parsley leaves; 80g baby spinach leaves; 80ml balsamic dressing; 50g goat's cheese, crumbled; Sourdough bread, to serve

Cumin lamb with beetroot salad

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Elevate Aussie classics with this lamb and beetroot duo.

Ingredients:

12 (about 110g each) Lamb Loin Chops
Olive oil spray
20.00 ml cumin seeds
2 bunches asparagus, trimmed, chopped
250g pkt ready-to-eat-baby beetroot, or 250g peeled cooked beetroot, cut into wedges
125.00 ml flat-leaf parsley leaves
80g baby spinach leaves
80ml balsamic dressing
50g goat's cheese, crumbled
Sourdough bread, to serve

Instructions:

Coat lamb generously with oil, then sprinkle with aromatic cumin and season to perfection. Sear lamb in a hot pan in batches, 3 mins per side or until your desired doneness. Let it rest covered in foil for 5 mins before serving.
Place the asparagus in a heatproof bowl and cover it with boiling water. Let it sit for 2 minutes until just tender. Rinse the asparagus under cold water and drain. Transfer to a bowl and add beetroot, parsley, spinach, and dressing. Toss everything together to combine.
Plate the lamb and salad, then generously sprinkle with goat’s cheese before serving alongside some freshly baked bread.

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