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How to make Lamb cutlets with roast beetroot salad & caraway dressing

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 1 bunch baby beetroot, roots and stems trimmed
  • 1 bunch spring onions, roots trimmed, stems cut to 5cm
  • 1 tablespoon olive oil
  • 100g baby rocket leaves
  • Olive oil, to grease
  • 12 lamb cutlets, French trimmed
  • 1 x 150g pkt goat's cheese, crumbled

Caraway dressing

  • 1 tablespoon caraway seeds
  • 80ml (1/3 cup) olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon wholegrain mustard
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper

Method

  • Step 1 Preheat oven to 200°C. Wrap each individual beetroot in foil and place in a roasting pan. Bake in preheated oven for 30 minutes. Remove from oven, add the spring onions to the pan and drizzle with the oil. Cook for a further 15 minutes or until the beetroot is tender and the onions are brown. Remove from oven and set aside for 5 minutes to cool.
  • Step 2 Meanwhile, to make the caraway dressing, heat a non-stick frying pan over medium heat. Add caraway seeds and cook, stirring, for 2 minutes or until fragrant. Remove from heat and place in a jug. Add the oil, vinegar, oregano, mustard and garlic and stir to combine. Taste and season with salt and pepper.
  • Step 3 Wearing rubber gloves to avoid staining your hands, peel beetroot and cut in half. Place in a bowl. Add spring onions, rocket and half the caraway dressing and gently toss to combine.
  • Step 4 Preheat a chargrill over medium-high heat. Brush with oil to lightly grease. Cook cutlets for 2 minutes each side for medium-rare or to your liking.
  • Step 5 Divide beetroot salad among serving plates and top with goat's cheese and cutlets. Drizzle with remaining caraway dressing and serve immediately.