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Lamb cutlets with barbecued beetroot salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
BBQ lamb cutlets with beetroot salad - a family favorite!
Ingredients:
  • 12 lamb cutlets
  • 36.40 gm extra virgin olive oil
  • 40.00 ml 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 (1/4 cup) walnut oil
  • 2-3 tsp raspberry vinegar
  • 11.80 gm wholegrain mustard
  • Pinch of caster sugar
Instructions:
  • Coat the lamb cutlets with half of the oil and massage them with the fragrant oregano. Season generously. Transfer the seasoned cutlets to a plate and leave them aside for cooking.
  • While the beetroot is cooking, transfer it to a saucepan and cover with cold water. Boil over medium-high heat until just tender when pierced with a skewer, approximately 20 minutes. Drain well, cut into large wedges, and place in a bowl. Toss with the remaining oil to coat. Thread onto 2 metal skewers. Preheat a barbecue grillplate on high and cook for 6-8 minutes on each side or until lightly charred. Transfer to a serving bowl.
  • Bring a saucepan of salted water to a boil. Cook beans for 3 minutes until tender crisp. Drain and cool under cold water, then pat dry with paper towel.
  • Grill the cutlets and lemon halves on the barbecue until charred and cooked to your liking, about 3 minutes per side. Transfer the cutlets to a warm plate and squeeze the juice from the charred lemons over them. Let them rest for 2-3 minutes before serving.
  • In a small bowl, blend oil, vinegar to taste, mustard, and sugar together until smooth. Season with salt and pepper.
  • Combine beans, spinach, feta, and pecans with beetroot. Drizzle dressing over mixture and gently toss to mix. Serve salad alongside lamb cutlets.

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