Balsamic lambb ith beetroot salad

INGRIDIENTS

1 tablespoon balsamic vinegar

1 garlic clove, crushed

2 teaspoons olive oil

2 (about 500g) lamb eye of loin (backstrap)

200g drained canned whole baby beets, quartered

70g (1/4 cup) low-fat natural yoghurt

40g baby rocket leaves

1 tablespoon finely chopped fresh continental parsley

Mixed-herb Turkish bread, to serve

DIRECTIOINS

Step 1

Combine the vinegar, garlic and oil in a shallow glass or ceramic dish. Add the lamb and turn to coat in vinegar mixture. Set aside for 5 minutes to develop the flavours.

Step 2

Meanwhile, combine the baby beets, yoghurt, rocket and parsley in a medium bowl.

Step 3

Preheat a barbecue grill or chargrill pan on medium. Cook lamb on grill for 4 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest.

Step 4

Cut the lamb across the grain into thick slices. Divide the beetroot salad among serving plates. Top with lamb and serve immediately with mixed-herb Turkish bread.

 

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