Warm Lamb, Carrot & Beetroot Salad
Top Quality Lamb Salad Recipe
4 - 6
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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2-3 Quality Mark lamb rumps
2 large beetroot
Peeled and sliced
3 garlic cloves
2 red onions
2 tbsp sesame seeds
2 tsp poppy seeds
1 tbsp honey
1 cup orzo
2 cups baby spinach
2 tbsp olive oil
1 tbsp red wine vinegar
or white wine vinegar
1 tsp honey
1 tsp dijon mustard
2 tbsp, finely chopped fresh mint
3/4 cup feta cheese
1/2 cup pine nuts
To Prepare Salad
To Make Lamb
To Make Dressing
Preheat the oven to 180°C fan bake or 200°C conventional bake.
Cut the top and tail off the beetroots and wrap in tinfoil. Place in the oven and bake for an hour.
Add the carrots to a roasting dish with the garlic, onions, sesame seeds, poppy seeds, honey and 1 tablespoon oil.
Mix it all up to coat evenly and season generously with salt and pepper.
Bake in the oven along with the beetroot for the last 30 minutes. Remove everything and set aside.
Increase the oven temperature to 200°C fan bake or 210°C conventional bake.
Nutrition Information per Serving (283g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)