Lamb with beetroot pilaf | Women's Weekly Food
Ingredients Method 1.Combine lamb, juice, oil and thyme in a medium bowl; season. Cook lamb on a heated grill plate (or grill pan or barbecue), over medium
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 600 grams (1¼ pounds) lamb backstraps (eye of loin)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 450 grams (14½ ounces) packaged microwave white long-grain rice
- 1 cup (200g) beetroot dip
- 50 grams (1½ ounces) beetroot leaves
- 120 grams (4 ounces) soft goat's cheese
- 1 cup loosely packed fresh mint
- 1 medium lemon (140g), cut into wedges
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