Warm Lamb, Carrot & Beetroot Salad
Top Quality Lamb Salad Recipe
4 - 6
Serves
15 mins
Prep Time
1 hrs
Cook Time
Recipe author
Chelsea Winter
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
Lamb,
Dinner,
National Lamb Day,
Ingredients
Lamb
2-3 Quality Mark lamb rumps
i
2 large beetroot
5-6 carrot
Peeled and sliced
3 garlic cloves
Crushed
2 onions
Quartered
2 tbsp sesame seeds
2 tsp poppy seeds
1 tbsp honey
Melted
1 cup orzo
or couscous
2 cups baby spinach
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 fresh mint
To serve
3/4 cup feta cheese
i
1/2 cup pine nuts
i
fresh mint
Method
To Prepare Salad
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.
Nutrition Information per Serving (283g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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