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