Name: Marinated lamb with beetroot and walnut salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Lemon vinaigrette; 1 1/2 tablespoon lemon juice; 2 tablespoon olive oil; 1 teaspoon caster sugar; salt and freshly ground black pepper, to taste; 1/4 cup (60ml) sweet chilli sauce; 2 tablespoon barbecue sauce; 2 teaspoon worcestershire sauce; 2 tablespoon white wine vinegar; 12 lamb cutlets or loin chops; 200 gram green beans; 425 gram can baby beetroot, drained, halved; 120 gram blue cheese (or feta), crumbled; 1/3 cup (35g) walnut halved, toasted

Ingredients

Lemon vinaigrette

1 1/2 tablespoon lemon juice

2 tablespoon olive oil

1 teaspoon caster sugar

salt and freshly ground black pepper, to taste

1/4 cup (60ml) sweet chilli sauce

2 tablespoon barbecue sauce

2 teaspoon worcestershire sauce

2 tablespoon white wine vinegar

12 lamb cutlets or loin chops

200 gram green beans

425 gram can baby beetroot, drained, halved

120 gram blue cheese (or feta), crumbled

1/3 cup (35g) walnut halved, toasted

Method

1.Combine sauces and vinegar in a bowl, add lamb; toss lamb to coat in mixture. Stand for 5 minutes.

2.To make lemon vinaigrette, combine all ingredients in a small bowl.

3.Sprinkle lamb with salt. Cook lamb on a heated, oiled grill plate (or barbecue) over medium-low heat until browned on both sides and cooked as desired.

4.Meanwhile, boil, steam or microwave beans until just tender; drain. Combine beans, beetroot, cheese, walnuts and lemon vinaigrette in a bowl.

5.Serve lamb with salad.

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Ingredients

Method

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