Lamb, beetroot and walnut with herb dressing

An everyday lamb recipe that requires little effort.
Sliced cooked lamb, beetroot and walnut with herb dressingJames Moffatt

Adorned with sweet pomegranate arils and crumbled goat’s cheese, this easy lamb, beetroot and walnut recipe is an easy everyday recipe that’s fragrant and flavoursome. Finished with a herb dressing, this light lamb recipe will be ready in just 30 minutes.

Make sure to try one of our favourite lamb recipes.


Herb dressing


1.Preheat oven to 180°C. Boil beetroot in a saucepan over medium-high heat until tender (10-15 minutes); drain. Peel and halve; set aside.
2.Meanwhile, season lamb all over. Heat oil in a large frying pan over medium-high heat; cook lamb, turning until browned all over (5-6 minutes). Transfer to oven tray and bake until cooked to medium (15 minutes); rest, loosely covered with foil, for 5 minutes.
3.For dressing, whisk ingredients in a bowl; season to taste.
4.Thinly slice lamb. Combine endive in a bowl with shallot, add half dressing; toss to coat. Add beetroot, walnuts, arils and goat’s cheese; toss to combine. Divide lamb and salad among plates; drizzle with remaining dressing.

Try seasoning the lamb with cumin, ras el hanout or baharat before cooking to dial up the flavour.


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