Spiced lamb with beetroot salad and ginger-whipped feta

Served with a mouth-watering salsa verde and ginger-whipped feta, this spiced lamb and beetroot dish is sure to impress.

4

35m

Note: + standing & 10 mins resting time

1h 30m

Ingredients

  • 8 (about 900g) Coles Australian Lamb Loin Chops
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground paprika

Beetroot salad

  • 1 bunch beetroot, trimmed, washed and cut into quarters, stems and leaves reserved
  • 1 tbs Coles Classic Olive Oil
  • 1/2 tsp ground cumin
  • Coles Classic Olive Oil, extra, to drizzle

Ginger-whipped feta

  • 100g Coles Deli Greek Feta
  • 1/3 cup (80g) Coles Cream Cheese
  • 1 tsp honey
  • 1 1/2 tsp finely grated ginger
  • 1 tsp finely grated lemon rind

Salsa verde

  • 1/4 cup finely chopped mint leaves
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 1/2 tbs lemon juice
  • 1 1/2 tbs Coles Classic Olive Oil
  • 1 garlic clove, finely chopped

Method

STEP 1

To make the beetroot salad, preheat oven to 200°C. Line a baking tray with baking paper. Place beetroot in a bowl with oil and cumin and toss to coat. Season. Place on the prepared tray and roast, turning occasionally, for 1 hour.

STEP 2

Meanwhile, finely chop ¼ cup of reserved beetroot leaves for the salsa verde. Place remaining 11/2 cups beetroot leaves in a bowl. Drizzle with extra oil and season. Cut reserved beetroot stems into 3cm lengths.

STEP 3

Add beetroot stem to the tray and roast for 10 mins. Add leaves and roast for a further 10 mins or until tender.

STEP 4

While the beetroot is roasting, place the lamb, cumin, turmeric and paprika in a bowl and season. Toss to combine. Set aside to come to room temperature.

STEP 5

To make the ginger-whipped feta, place feta, cream cheese, honey, ginger and lemon rind in a food processor and process until smooth. Season.

STEP 6

To make the salsa verde, place mint, parsley, lemon juice, oil and garlic in a small bowl with the chopped beetroot leaves. Stir to combine. Season.

STEP 7

Heat a large frying pan or chargrill on medium heat. Cook the lamb for 3-4 mins each side or until cooked to your liking. Set aside for 10 mins to rest.

STEP 8

Spread feta mixture onto serving plates. Top with beetroot mixture and a little salsa verde. Add the lamb and drizzle with remaining salsa verde.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.