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Grilled Lamb with Beetroot and Honey and Lemon Dressing Grilled Lamb with Beetroot and Honey and Lemon Dressing

Grilled Lamb with Beetroot and Honey and Lemon Dressing

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Preparation: 10 mins  (plus 0 mins marination)
Cooking: 20 mins
Ingredients
  • 8 lamb cutlets or chops
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons runny honey
  • 1 garlic clove, crushed or finely chopped
  • Freshly milled salt and pepper
  • ½ lemon
  • 4 cooked beetroots, peeled and cut into chunks
  • For the lemon and honey dressing
  • 2 tablespoons natural yogurt
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, crushed or finely chopped
  • Pinch of chilli flakes
  • To serve
  • 100g baby salad leaves
  • 500g sautéed baby new potatoes
  • 1 tablespoon freshly chopped parsley
Method

•  In a small bowl, mix olive oil, cumin, coriander, half the honey and garlic together.  Add the lamb and coat in the mixture.

•  Heat a large non-stick pan over medium heat and cook the lamb for 3-4 minutes on each side, season, transfer to a plate, cover and keep warm.

•  Add the lemon juice and beetroot to the pan, toss gently for 1-2 minutes.

•  Meanwhile, in a small bowl mix the dressing ingredients together with the remaining honey.

To serve

•   Mix the salad leaves with the beetroot and arrange onto the plates.  Add the potatoes and lamb.  Drizzle over the dressing, garnish with the herbs and serve.

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