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Warm Lamb, Beetroot and Chickpea Salad

Warm Lamb, Beetroot and Chickpea Salad

I saw this recipe in the Herald a few weeks ago and decided to try it. Tweaked it a tad and had it for dinner It was so easy to cook and had real flavour, so much so that we cooked it again for lunch that weekend but without the lamb. It is the combo of beetroot and chickpeas roasted with spices, feta and salad that make the dish…along of course with the lamb as an extra, but not essential ingredient if you get the drift!

So…this dish is ideal for dinner as we approach and get into spring and also for lunch any time. Good enough to serve to guests as well.

You can use any quick cook cut of lamb – I am lucky enough to have a butchery in Sandringham which offers lamb fillet and lamb backstrap but you can just as easily use lamb cutlets/rack of lamb or lamb chops – just cook them how you normally do


 2-3 large beetroots, peeled and cut into mid-size chunks, about an inch square, but don’t be too fussy!

1 large tsp ground coriander

1/2 tsp smoked paprika

1/2 tsp ground cumin

3 tbs olive oil

1 400 gm tin of chickpeas, drained – you can use 2 tins id you like. Just increase the amount of spices

400 gms lamb fillet (4 small fillets) or 4-500 gms backstrap or 3 lamb cutlets p/person

Salt and pepper

150-200gms feta, crumbled

1 packet of your favourite salad mix or rocket or baby spinach

French dressing – original recipe has dressing of 1/4 cup Greek yoghurt and 2 tbs aioli


Cooking instructions 

  1. Preheat the oven to 180⁰. Place the beetroot in a baking tray lined with baking paper – sprinkle over the spices and drizzle over 2tbs of the oil and combine well
  2. Cook in the oven for 30 minutes until softened. Add the chickpeas and toss through. Cook for a further 10 minutes
  3. Rub the lamb with a bit of olive oil and season with salt and pepper.
  4. At the time you put in the chickpeas, in a frypan on medium-high heat, cook the fillet for 2.5 minutes (max) on one side, then turn over and cook the other side for another 2.5 minutes. Remove the lamb, put on a plate, cover with foil and rest the meat. If using other lamb cuts, cook them the way you usually do
  5. Slice the lamb and add to the baking tray. Add the feta and salad. You can of course use a lovely serving dish…I’m just saving a dish!

Serves 4