Roasted lamb rack with beetroot and feta salad
Al Brown writes a regular recipe for the Urban Harvest website. His latest recipe sounded delicious - roasted lamb backstraps with baby beetroot, watercress and feta salad.
I’m on a diet, so am cutting out all unnecessary carbohydrates and sugars so meat and salad sounded like the perfect meal. My local butcher didn’t have any lamb backstraps so I got a lamb rack instead. You can check out Al’s recipe here. My version is below.
Ingredients:
To serve 4
- One lamb rack (8 cutlets)
- 1 jar of baby beets (I used Maison Therese pickled baby beets which you can get from Moore Wilsons)
- feta cheese (I used Puhoi Valley 40 acre block cow feta)
- olive oil
- salt and pepper
- salad ingredients, mesculun, watercress etc
- one cup of frozen peas cooked then cooled
- salad dressing (equal parts of extra virgin olive oil and good quality balsamic vinegar)
Lamb rack with baby beet and feta salad
Method:
Pre-heat the oven to 150ºC.
Slice the lamb rack so you have mini portions of two cutlets joined together. Quickly brown all over in a frying pan with olive oil. Roast in a roasting dish for 12-15 minutes.
While the meat is cooking boil the peas and cool with cold water. Drain.
Cut the feta into 1 cm cubes. Quarter the baby beets. Use the whole jar. Shred your salad ingredients into a bowl. I used a mesculun mix. Mix with the cold peas. Mix the feta through so it’s evenly distributed. Make your dressing and toss the salad.
By this time the meat is probably cooked. Remove from the oven and leave it to rest for five minutes or so, covered with tin-foil.
Serve a heap of the salad mix onto each plate. Scatter some beets around the plate (I did this rather than mix through the salad). Take each portion of meat and slice so that you have two medium/rare french cutlets. Arrange on the plate with the salad.
A great taste and so easy and quick to make.
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