Barbecued Lamb with Beetroot

The perfect dinner for a warm summer's evening!
Cooking Time: 30 minutes (plus cooling) Makes: 4 serves



  1. Cook rice according to packet directions.  Allow to cool.
  2. Cut Always Fresh Baby Beetroots into halves and allow to drain on kitchen paper.
  3. Combine Always Fresh Extra Virgin Olive Oil, rosemary, salt & pepper and brush over the lamb. Heat a barbecue or stove-top grill over a medium-high heat. Cook cutlets for 4 minutes each side.
  4. Place rice, beetroots, spinach, mint, onion, walnuts and feta in a bowl and toss gently.
  5. Place reserved oil from feta, Always Fresh Balsamic Vinegar and mustard in a screw top jar and shake to combine.
  6. Drizzle the dressing over the salad and cutlets. Enjoy.