Lamb With Beetroot And Pumpkin Salad

Tuck into these juicy lamb cutlets served with roast winter vegetables.

The ingredient of Lamb With Beetroot And Pumpkin Salad

• 1 bunch baby beetroot trimmed peeled
• 800g kent pumpkin seeded cut into wedges
• 1 3 cup 80ml olive oil
• 160g pkt coles australian kalettes
• 12 coles australian lamb cutlets
• 1 4 cup 60ml red wine vinegar
• 1 garlic clove crushed
• 1 2 cup mint leaves
• 1 4 cup 20g shaved parmesan
• 4 x 1 5cm thick slices coles bakery stone baked pane di casa bread grilled torn

The Instruction of lamb with beetroot and pumpkin salad

• preheat oven to 200c combine the beetroot pumpkin and 1 tablespoon of the oil in a large roasting pan cook for 45 mins or until beetroot and pumpkin are just tender add the kalettes and gently toss to combine cook for 5 mins or until kalettes are just browned and beetroot and pumpkin are tender season
• meanwhile preheat a barbecue grill or chargrill on high combine the lamb and half the remaining oil in a large bowl season cook the lamb for 2 mins each side for medium or until cooked to your liking transfer to a plate cover with foil and set aside for 5 mins to rest
• whisk the vinegar garlic and remaining oil in a small bowl combine the kalette mixture mint parmesan and bread in a large bowl drizzle with the dressing divide among serving plates top with the lamb to serve

Nutritions of Lamb With Beetroot And Pumpkin Salad

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