Rosemary & Mint Lamb Chops With Baby Beetroot Salad
Nutritional Table
We are currently updating the Nutritional Table, this is a work in progress but please be sure to check back in at a later date. If you require urgent assistance with this recipe please contact us.
“A salad certain to pick you up this festive season”
Rosemary & Mint Lamb Chops With Baby Beetroot Salad
“A salad certain to pick you up this festive season”
Ingredients
Serves 4
- 500g Lamb Shoulder Chops
- 1 pkt MAGGI Lamb Casserole Recipe Base
- 1 pkt (360g) Baby Spinach
- 1 medium (170g) Red Onion
- 1 can (450g) Baby Beetroot, Drained
- 1 (500g) Telegraph Cucumber, Finely Sliced
- 1½ tbsp Red Wine Vinegar
- ¼ cup (60mL) Extra Virgin Olive Oil
- 200g Feta, Crumbled
Instructions
Prep time Cook time
- In a large bowl coat lamb with MAGGI Lamb Casserole Recipe Base. Heat barbecue or grill pan on medium high heat; cook lamb for 5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
- In a large bowl combine baby spinach, red onion, baby beetroot, cucumber and drizzle with red wine vinegar and olive oil; top with crumbled feta. Serve with lamb chops
