Name: Lamb cutlets with roast beetroot salad & caraway dressing
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 1 bunch baby beetroot, roots and stems trimmed; 1 bunch spring onions, roots trimmed, stems cut to 5cm; 18.20 gm olive oil; 100g baby rocket leaves; Olive oil, to grease; 12 lamb cutlets, French trimmed; 1 x 150g pkt goat's cheese, crumbled; 20.00 ml caraway seeds; 80ml (1/3 cup) olive oil; 40.00 ml balsamic vinegar; 40.00 ml chopped fresh oregano; 23.40 gm wholegrain mustard; 1 garlic clove, crushed; Salt & freshly ground black pepper

Lamb cutlets with roast beetroot salad & caraway dressing

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Delicious combo: Beetroot & goat cheese star in this must-try dish.

Ingredients:

1 bunch baby beetroot, roots and stems trimmed
1 bunch spring onions, roots trimmed, stems cut to 5cm
100g baby rocket leaves
Olive oil, to grease
12 lamb cutlets, French trimmed
1 x 150g pkt goat's cheese, crumbled
20.00 ml caraway seeds
80ml (1/3 cup) olive oil
40.00 ml balsamic vinegar
40.00 ml chopped fresh oregano
23.40 gm wholegrain mustard
1 garlic clove, crushed
Salt & freshly ground black pepper

Instructions:

Preheat the oven to 200°C. Individually wrap each beetroot in foil and arrange them in a roasting pan. Bake for 30 minutes. Add the spring onions to the pan, drizzle with oil, and bake for another 15 minutes until the beetroot is tender and the onions are browned. Let it cool for 5 minutes before serving.
For the caraway dressing, toast caraway seeds in a non-stick pan until fragrant. Transfer to a jug and mix with oil, vinegar, oregano, mustard, and garlic. Season with salt and pepper to taste.
Put on rubber gloves to prevent staining your hands, peel the beetroot, and cut it in half. Put the beetroot in a bowl along with the spring onions, rocket, and half of the caraway dressing. Gently mix everything together.
Heat up the chargrill over medium-high heat, brush with oil, and cook the cutlets for 2 minutes per side until cooked to your desired doneness.
Transfer the beetroot salad to individual serving plates and generously sprinkle with creamy goat's cheese and savory cutlets. Finish by drizzling the luscious caraway dressing over the top before serving promptly.

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