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Lamb with beetroot and pumpkin salad
Lamb with beetroot and pumpkin salad
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in succulent lamb cutlets paired with roasted winter veggies.
Ingredients:
  • 1 bunch baby beetroot, trimmed, peeled
  • 800g Kent pumpkin, seeded, cut into wedges
  • 80ml olive oil
  • 160g pkt Australian Kalettes
  • 12 Lamb Cutlets
  • 60ml red wine vinegar
  • 1 garlic clove, crushed
  • 125.00 ml mint leaves
  • 20g parmesan
  • 4 x 1.5cm-thick slices Stone Baked Pane Di Casa bread, grilled, torn
Instructions:
  • Preheat the oven to 200C. Toss beetroot and pumpkin with 1 tablespoon of oil in a large roasting pan. Roast for 45 minutes until just tender. Add kalettes, toss gently, and continue roasting for 5 minutes until kalettes are lightly browned and beetroot and pumpkin are tender. Season to taste.
  • Preheat a barbecue grill or chargrill over high heat. Place lamb in a large bowl with half of the remaining oil. Season the lamb. Grill for 2 minutes on each side for medium doneness. Remove to a plate, cover with foil, and allow to rest for 5 minutes before serving.
  • In a small bowl, briskly whisk together vinegar, garlic, and the rest of the oil. In a large bowl, mix the kalette mixture with mint, parmesan, and bread. Drizzle the dressing over the mixture and toss to coat. Serve on individual plates and top with the lamb. Enjoy!

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