Minted Lamb Cutlets with Beetroot Salad
A cutlet above the rest
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
- ¹⁄³ cup (80ml) olive oil
- 2 cloves garlic, crushed
- ½ cup coarsely chopped fresh mint
- 8 french-trimmed lamb cutlets (400g)
- 500 grams baby beetroot, stems attached
- 500 grams golden baby beetroot, stems attached
- 400 grams jap pumpkin, unpeeled, cut into thick wedges
- 250 grams baby beetroot leaves
- 2 tablespoons raspberry vinegar
- ¼ cup (20g) shaved parmesan
- ¼ cup coarsely chopped fresh mint, extra
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