Balsamic lamb with beetroot salad

Balsamic lamb with beetroot salad

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Barbecue lamb and beetroot are the stars of this healthy main.

The ingredient of Balsamic lamb with beetroot salad

  1. 1 tablespoon balsamic vinegar
  2. 1 garlic clove, crushed
  3. 2 teaspoons olive oil
  4. 2 (about 500g) lamb eye of loin (backstrap)
  5. 200g drained canned whole baby beets, quartered
  6. 70g (1/4 cup) low-fat natural yoghurt
  7. 40g baby rocket leaves
  8. 1 tablespoon finely chopped fresh continental parsley
  9. Mixed-herb Turkish bread, to serve

The instruction how to make Balsamic lamb with beetroot salad

  1. Combine the vinegar, garlic and oil in a shallow glass or ceramic dish. Add the lamb and turn to coat in vinegar mixture. Set aside for 5 minutes to develop the flavours.
  2. Meanwhile, combine the baby beets, yoghurt, rocket and parsley in a medium bowl.
  3. Preheat a barbecue grill or chargrill pan on medium. Cook lamb on grill for 4 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest.
  4. Cut the lamb across the grain into thick slices. Divide the beetroot salad among serving plates. Top with lamb and serve immediately with mixed-herb Turkish bread.

Nutritions of Balsamic lamb with beetroot salad

calories: 235.654 calories
calories: 10 grams fat
calories: 3 grams saturated fat
calories: 6 grams carbohydrates
calories: 6 grams sugar
calories:
calories: 29 grams protein
calories: 83 milligrams cholesterol
calories: 233.78 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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