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Lamb and beetroot salad with goat's cheese croutons
Lamb and beetroot salad with goat's cheese croutons
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Ingredients:
  • 1/2 butternut pumpkin, deseeded, cut into 4cm wedges
  • 4 large single garlic cloves
  • 30.00 ml fresh thyme leaves
  • Sea salt & freshly ground pepper
  • 1 small bunch beetroot, trimmed
  • 1 small dinner roll, thinly sliced
  • 40.00 ml goat's cheese
  • 2 x 200g lamb eye of loin fillets
  • 125ml french salad dressing
  • 1-42.00 gm fresh lemon juice
  • 100g mixed salad leaves
Instructions:
  • Preheat the oven to 180°C and prepare a baking tray. Arrange the pumpkin and garlic on the tray, drizzle with oil, and sprinkle with half of the thyme. Season with salt and pepper. Wrap the beetroot in foil and add it to the tray. Roast for 35-40 minutes until everything is tender.
  • Place the bread slices on a baking tray, cover them with goat cheese, sprinkle with thyme, then lightly spray with oil. Bake until golden for 12-15 minutes.
  • Heat a chargrill pan over medium-high heat. Coat the lamb with oil and season it. Grill for 2 minutes on each side, then move it to a baking tray. Bake for an additional 5-7 minutes or until cooked to your preference. Let it rest, covered with foil, for 5 minutes before slicing.
  • Peel the beetroot and cut into wedges. Peel the garlic and place it in a food processor along with the dressing and lemon juice. Season and blend until smooth. Mix the pumpkin, beetroot, croutons, salad leaves, lamb, and dressing together before serving.

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