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Cumin lamb with beetroot salad

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Take dinner to the next-level with this speedy Cumin lamb recipe. Accompanied by a beetroot salad, it’s a fresh and tasty option that will please the entire family.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, (+ 5 mins resting time)
Cumin lamb with beetroot salad


  • 12 (about 110g each) Coles Australian Lamb Loin Chops
  • Olive oil spray
  • 1 tbs cumin seeds
  • 2 bunches asparagus, trimmed, chopped
  • 250g pkt ready-to-eat-baby beetroot, or 250g peeled cooked beetroot, cut into wedges
  • ½ cup flat-leaf parsley leaves
  • 80g baby spinach leaves
  • ⅓ cup (80ml) balsamic dressing
  • 50g goat’s cheese, crumbled
  • Sourdough bread, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Spray lamb with oil. Sprinkle with cumin. Season. Heat a large frying pan over medium-high heat. Cook lamb, in batches, for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  2. Step 2

    Meanwhile, place asparagus in a heatproof bowl. Cover with boiling water. Set aside for 2 mins or until just tender. Rinse under cold water. Drain. Transfer to a bowl. Add beetroot, parsley, spinach and dressing. Toss to combine.
  3. Step 3

    Divide lamb and salad among serving plates. Sprinkle with goat’s cheese and serve with bread.