Served on top of a hearty pumpkin and beetroot salad, this lamb recipe is makes for a light and easy midweek meal.
- Serves4
- Cook time50 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 1 bunch baby beetroot, trimmed, peeled
- 800g Kent pumpkin, seeded, cut into wedges
- 1/3 cup (80ml) olive oil
- 160g pkt Coles Australian Kalettes
- 12 Coles Australian Lamb Cutlets
- 1/4 cup (60ml) red wine vinegar
- 1 garlic clove, crushed
- 1/2 cup mint leaves
- 1/4 cup (20g) shaved parmesan
- 4 x 1.5cm-thick slices Coles Bakery Stone Baked Pane Di Casa, grilled, torn
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Method
Step 1
Preheat oven to 200°C. Combine the beetroot, pumpkin and 1 tbs of the oil in a large roasting pan. Cook for 45 mins or until beetroot and pumpkin are just tender. Add the kalettes and gently toss to combine. Cook for 5 mins or until kalettes are just browned and beetroot and pumpkin are tender. Season.
Step 2
Meanwhile, preheat a barbecue grill or chargrill on high. Combine the lamb and half the remaining oil in a large bowl. Season. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.Step 3
Whisk the vinegar, garlic and remaining oil in a small bowl. Combine the kalette mixture, mint, parmesan and bread in a large bowl. Drizzle with the dressing. Divide among serving plates. Top with the lamb to serve.
Lamb with beetroot and pumpkin salad
- Serves4
- Cook time50 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 1 bunch baby beetroot, trimmed, peeled
- 800g Kent pumpkin, seeded, cut into wedges
- 1/3 cup (80ml) olive oil
- 160g pkt Coles Australian Kalettes
- 12 Coles Australian Lamb Cutlets
- 1/4 cup (60ml) red wine vinegar
- 1 garlic clove, crushed
- 1/2 cup mint leaves
- 1/4 cup (20g) shaved parmesan
- 4 x 1.5cm-thick slices Coles Bakery Stone Baked Pane Di Casa, grilled, torn
Description
Served on top of a hearty pumpkin and beetroot salad, this lamb recipe is makes for a light and easy midweek meal.
Method
Step 1
Preheat oven to 200°C. Combine the beetroot, pumpkin and 1 tbs of the oil in a large roasting pan. Cook for 45 mins or until beetroot and pumpkin are just tender. Add the kalettes and gently toss to combine. Cook for 5 mins or until kalettes are just browned and beetroot and pumpkin are tender. Season.
Step 2
Meanwhile, preheat a barbecue grill or chargrill on high. Combine the lamb and half the remaining oil in a large bowl. Season. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.Step 3
Whisk the vinegar, garlic and remaining oil in a small bowl. Combine the kalette mixture, mint, parmesan and bread in a large bowl. Drizzle with the dressing. Divide among serving plates. Top with the lamb to serve.