Spring Lamb with Beetroot & Walnuts

Serves 4

INGREDIENTS
4 beetroots, peeled and cubed
4 tbsp. balsamic vinegar
8 lamb loin chops
2 tbsp. garlic infused oil
3 sprigs rosemary, destemmed
100g walnut, roughly chopped
160g spinach
160g rocket

METHOD
1 Preheat the oven to 200°C. Place the beetroot on a baking tray, drizzle with half the oil, the balsamic vinegar and season with salt and pepper. Cook in the oven for 30 mins.
2 Combine the rest of the oil with the rosemary and a dash of salt and pepper. Rub over the lamb chops
3 Heat a nonstick pan over a medium to high heat. Add the lamb and cook for 2-4 mins on each side.
4 Roughly chop the walnuts.
5 Removing the beetroot from the oven, mix through the baby spinach, rocket and walnuts.
6 Divide the salad between plates and serve with lamb chops.

The Carousel thanks Susie Burrell for these recipes from her Shape Me program