Lamb is a rich, fatty meat so this tart, earthy sauce compliments it beautifully.

Lamb with Red Beet SauceTotal time: 20 mins
  • 2-3 lamb cutlets or fillets
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • 1 tsp. cooking oil
  • 1 tbsp. grated red beet
  • ½ tsp. grated lemon zest
  • 1 small clove of garlic, grated
  • Juice of ½ a lemon
  • 1 tbsp. water
  • 1 tsp. natural yoghurt
  • Roasted potato and salad greens
  1. Take your lamb out of the refrigerator.
  2. You are never going to bother roasting one potato at a time, right? Heat your oven to 350o F (180o C) and cut a dozen or so small potatoes in half.
  3. Toss them in a little cooking oil and sprinkle them with salt and bake for ten minutes then turn them and place them back in the oven.
  4. Now mix the cooking oil, salt and pepper on a small plate and coat the lamb with the mixture.
  5. Rinse a small skillet with a little water and place it over a medium heat. When the water in the skillet evaporates it is the right temperature for frying.
  6. Place the lamb in the skillet and let it fry until beads of pink juice form on the surface.
  7. Turn the lamb and repeat the process.
  8. Remove the lamb from the skillet and cover it with a saucepan lid to keep it warm.
  9. Return the skillet to the heat and pour the water and lemon juice in to deglaze it and lift the residue and flavours from the surface.
  10. Now add the beet, lemon zest and garlic and cook for one minute.
  11. Remove the skillet from the heat and stir in the yoghurt.
  12. Place the salad greens on your serving plate then slice the lamb and place it on top of them with the sauce.
  13. If you have followed my instructions your potato will be perfectly cooked and ready to serve. Keep the surplus for future meals, potato salad or a snack.

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