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Spiced Lamb With Beetroot Salsa

Here's how you make Spiced Lamb With Beetroot Salsa
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  • Servings: 6
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 tablespoons harissa seasoning
  • 2 tablespoons olive oil (extra virgin)
  • 1 kilogram lamb steaks (4 x 250 grams lamb backstraps specified)
  • Salt, to taste
  • Pepper, to taste
  • Baby spinach leaves to serve
  • FOR BETTROOT SALSA
  • 250 grams beetroot (whole cooked beetroot drained)
  • 100 grams feta cheese (soft and crumbled)
  • 1 tomato, ripe de-seeded and finely chopped
  • 2 spring onions, thinly sliced
  • 2 tablespoons peppermint, finely chopped
  • 2 tablespoons olive oil (extra virgin)
  • 1 tablespoon lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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