Lamb, Beetroot and Walnut with Herb Dressing
An everyday lamb recipe that requires little effort.
Ingredients
- 500 grams (1 bunch) yelllow and red baby beetroot, trimmed, unpeeled
- 2 lamb rumps (250gm each), cap off
- 1 tbsp extra-virgin olive oil
- 20 grams picked baby endive leaves
- 1 golden shallot, thinly sliced
- 35 grams (⅓ cup) walnuts, roasted, chopped
- 60 grams (⅓ cup) pomegranate arils
- 50 grams goat's cheese, crumbled
- Herb dressing
- 1½ tbsp extra-virgin olive oil
- 2 tsp lemon juice
- 2 tbps finely chopped flat-leaf parsley
- 2 tbps finely chopped mint
- 2 tbsp pomegranate juice
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