in , , , ,

Spring Lamb with Beetroot & Walnuts

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.
Divide the salad between plates and serve with lamb chops.

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

Written by TheCarousel

7 Free Wedding Apps For Planning The Big Day

7 Free Wedding Apps For Planning The Big Day

Why Are We So Reluctant To Understand Our Bodies?