Events and Celebrations

  • 2 lamb back loins, about 250 g (8 oz) each
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried oregano
  • 500 g (1 lb) small beetroot
  • 200 g (7 oz) green beans, trimmed
  • 125 g (4 oz) feta cheese
  • 100 g (3½ oz) baby spinach leaves
  • 100 g (3½ oz) walnuts, toasted
  • salt and black pepper
  • 3 tablespoons walnut oil
  • 2–3 teaspoons raspberry vinegar
  • 2 teaspoons wholegrain mustard

Brush the lamb loins with the oil and rub with the oregano and some salt and pepper. Set aside to marinate for 1 hour.

Meanwhile, place the beetroot in a saucepan of cold water, bring to the boil and cook for 20 minutes until just tender. Drain well, cut into wedges and place in a bowl. Add a little oil and thread on to 2 metal skewers. Cook on a hot barbecue for 6—8 minutes on each side until lightly charred. Return to the bowl.

Blanch the beans in lightly salted boiling water for 3 minutes. Drain, refresh under cold water and dry well. Add to the beetroot with the feta, spinach and walnuts.

Whisk the dressing ingredients and some salt and pepper together in a small bowl.

Cook the lamb on a hot barbecue for 4—5 minutes on each side, then set aside to rest briefly. Serve in slices with the salad, drizzled with the dressing.

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