Warm lamb, carrot and beetroot salad
Top quality lamb salad
4 - 6
Serves
15 mins
Prep Time
1 hr
Cook Time
Recipe author
Beef + Lamb New Zealand
We call this a salad but it’s definitely a meal in itself – halfway between a fresh summery dish and something heart-warming for the cooler months.
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Ingredients
Lamb
2-3 Quality Mark lamb rumps
i
2 large beetroot
5-6 carrots
sliced
3 garlic cloves
peeled
2 red onions
quartered
2 Tbsp sesame seeds
2 tsp poppy seeds
1 Tbsp honey
warmed
Dressing
2 Tbsp olive oil
1 Tbsp red wine vinegar
or white wine vinegar
1 tsp honey
1 tsp Dijon mustard
2 Tbsp, finely chopped mint leaves
Pasta & Spinach
300g orzo
2-3 handfuls of baby spinach
To Serve
150g feta cheese
i
crumbled
½ cup pine nuts
i
mint leaves
Method
To Prepare Vegetables
To Make Pasta and Spinach
To Make Lamb
To Make Dressing
To Serve
1
Preheat the oven to 180°C fan bake or 200°C conventional bake.
2
Cut the top and tail off the beetroots and wrap in tinfoil. Place in the oven and bake for an hour.
Start Timer
3
Add the carrots to a roasting dish with the garlic, onions, sesame seeds, poppy seeds, honey and 1 tablespoon oil.
4
Mix it all up to coat evenly and season generously with salt and pepper.
5
Bake in the oven along with the beetroot for the last 30 minutes. Remove everything and set aside.
Start Timer
6
Increase the oven temperature to 200°C fan bake or 210°C conventional bake.
Nutrition Information per Serving (477g)
This nutrition analysis is based on 6 serves.
Energy
2775kJ (663 kcal)
Protein
40.0g
Total Fat
30.1g
Saturated Fat
7.9g
Carbs
52.7g
Dietary Fibre
11.4g
Sodium
420mg
Iron
4.8mg
Zinc
5.5mg
Vitamin B12
1.5µg
