Spiced Lamb With Beetroot Salsa

6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (226.3 g)
  • Calories 569.6
  • Total Fat - 39.9 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 167.6 mg
  • Sodium - 238.6 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1 g
  • Protein - 47.6 g
  • Calcium - 233.5 mg
  • Iron - 3.1 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 1.2 mg

Step 1

Combine seasoning and oil in a large bowl and add the lamb and rub evenly to coast and season with salt and pepper.

Step 2

Heat a lightly oiled grill plate over a medium to high heat and add the lamb and cook for about 7 minutes of each side or until cooked to your liking.

Step 3

Remove and rest, loosely covered with foil for 5 minutes and then thickly slice.

Step 4

To make salsa, finely chop beetroot and place in a bowl with fetta, tomato, onions and mint and toss to combine.

Step 5

Whisk oil and juice in a jug and pour over the salsa and season with salt and pepper and toss well.

Step 6

Serve lamb with spinach and top with beetroot salsa.

Tips & Variations


No special items needed.

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