Spiced Lamb With Beetroot Salsa
Recipe: #32875
July 05, 2019
Categories: Lamb/Mutton, Cheese, Feta, Beet Australian, Grilling (Outdoor), No Eggs, Fresh Tomatoes, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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