Name: Lamb, beetroot and walnut with herb dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
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

Adorned with sweet pomegranate arils and crumbled goat’s cheese, this easy lamb, beetroot and walnut recipe is an easy everyday recipe that’s fragrant and flavoursome. Finished with a herb dressing, this light lamb recipe will be ready in just 30 minutes.

Make sure to try one of our favourite lamb recipes.

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

Method

Preheat oven to 180°C. Boil beetroot in a saucepan over medium-high heat until tender (10-15 minutes); drain. Peel and halve; set aside.

Meanwhile, season lamb all over. Heat oil in a large frying pan over medium-high heat; cook lamb, turning until browned all over (5-6 minutes). Transfer to oven tray and bake until cooked to medium (15 minutes); rest, loosely covered with foil, for 5 minutes.

For dressing, whisk ingredients in a bowl; season to taste.

Thinly slice lamb. Combine endive in a bowl with shallot, add half dressing; toss to coat. Add beetroot, walnuts, arils and goat’s cheese; toss to combine. Divide lamb and salad among plates; drizzle with remaining dressing.

Try seasoning the lamb with cumin, ras el hanout or baharat before cooking to dial up the flavour.
Notes

Recipe by Tamika O'Neill

Tamika O’Neill is a freelance photo chef and recipe developer whose work has been featured in Gourmet Traveller magazine, Good Food, Woolworths Fresh Ideas and Women’s Weekly cookbooks. With a background spanning professional kitchens and creative marketing, her work sits at the intersection of food, photography and styling.

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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