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Warm Lamb, Carrot & Beetroot Salad

Top Quality Lamb Salad Recipe

4 - 6

Serves

15 mins

Prep Time

1 hrs

Cook Time

Beef + Lamb New Zealand

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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High Iron

Low Fat

Low Sodium

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Lamb,

Dinner,

National Lamb Day,

Ingredients

Lamb

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2-3 Quality Mark lamb rumps

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2 large beetroot

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5-6 carrot

sliced

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3 garlic cloves

peeled

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2 red onions

quartered

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2 tbsp sesame seeds

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2 tsp poppy seeds

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1 tbsp honey

warmed

Dressing

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2 tbsp olive oil

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1 tbsp red wine vinegar

or white wine vinegar

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1 tsp honey

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1 tsp Dijon mustard

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2 tbsp, finely chopped fresh mint leaves

Pasta and Spinach

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300g orzo

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2-3 handfuls of baby spinach

To serve

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150g feta cheese

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crumbled

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1/2 cup pine nuts

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fresh mint leaves

Method

To Prepare Vegetables

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.

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.

6

Increase the oven temperature to 200°C fan bake or 210°C conventional bake.

More info

Nutrition Information per Serving (283g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1363 (325)kJ

Protein

22.6g

Total Fat

18.7g

Saturated Fat

7g

Carbs

15.2g

Sugars

9.1g

Sodium

601mg

Iron*

2.8mg

* Percentage of recommended daily intake (Aust/NZ)

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