Name: Lamb, beetroot and walnut with herb dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 500 grams (1 bunch) yelllow and red baby beetroot, trimmed, unpeeled; 2 lamb rumps (250gm each), cap off; 1 tbsp extra-virgin olive oil; 20 grams picked baby endive leaves; 1 golden shallot, thinly sliced; 35 grams (⅓ cup) walnuts, roasted, chopped; 60 grams (⅓ cup) pomegranate arils; 50 grams goat's cheese, crumbled; Herb dressing; 1½ tbsp extra-virgin olive oil; 2 tsp lemon juice; 2 tbps finely chopped flat-leaf parsley; 2 tbps finely chopped mint; 2 tbsp pomegranate juice

Lamb, beetroot and walnut with herb dressing

An everyday lamb recipe that requires little effort.

Serves 2

Prep

10M

Cook

20M

Total

30M

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.

Ingredients

500 grams (1 bunch) yelllow and red baby beetroot, trimmed, unpeeled

2 lamb rumps (250gm each), cap off

1 tbsp extra-virgin olive oil

20 grams picked baby endive leaves

1 golden shallot, thinly sliced

35 grams (⅓ cup) walnuts, roasted, chopped

60 grams (⅓ cup) pomegranate arils

50 grams goat's cheese, crumbled

Herb dressing

1½ tbsp extra-virgin olive oil

2 tsp lemon juice

2 tbps finely chopped flat-leaf parsley

2 tbps finely chopped mint

2 tbsp pomegranate juice

Method

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.