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Lamb with beetroot and pumpkin salad

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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
Lamb with beetroot and pumpkin salad


  • 1 bunch baby beetroot, trimmed, peeled
  • 800g Kent pumpkin, seeded, cut into wedges
  • ⅓ cup (80ml) olive oil
  • 160g pkt Coles Australian Kalettes
  • 12 Coles Australian Lamb Cutlets
  • ¼ cup (60ml) red wine vinegar
  • 1 garlic clove, crushed
  • ½ cup mint leaves
  • ¼ cup (20g) shaved parmesan
  • 4 x 1.5cm-thick slices Coles Bakery Stone Baked Pane Di Casa, grilled, torn

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

    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.

  2. 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.
  3. 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.