[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Photo of Grilled lamb cutlets with Moroccan carrot and beetroot salad by WW

Grilled lamb cutlets with Moroccan carrot and beetroot salad

Total Time
55 min
15 min
40 min
Moroccan flavours are a great combination with lamb. With carrot, beetroot, mint, spices and yoghurt drizzled cutlets, it can become either a meal for entertaining friends or as a fancy mid-week meal.



2 bunch(es), baby, unpeeled


3 medium, thinly sliced


2 tsp

Pearl barley

1½ cup(s)

Lamb Frenched cutlet or rack, raw

720 g, (Buy 18 x 50g) fat trimmed

Olive oil

2 tsp

Middle eastern spice blend

1 tbs, ras el hanout

Fresh flat-leaf parsley

1 cup(s)

Fresh mint

½ cup(s)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Lemon juice

2 tbs


1 clove(s), crushed


2 tbs, lightly toasted, coarsely chopped

Fresh lemon rind

2 tsp


  1. Preheat oven to 180°C or 160°C fan-forced. Wrap each beetroot in foil and place on a baking tray. Bake for 40 minutes or until tender. Set aside to cool slightly.
  2. Meanwhile, line a baking tray with baking paper. Spread carrot on prepared tray. Lightly spray with oil and season with salt and pepper. Drizzle with honey. Bake for 15 minutes or until tender. Set aside to cool.
  3. Cook pearl barley in a large saucepan of boiling salted water for 20 minutes or until tender. Drain. Set aside to cool.
  4. Preheat a chargrill or barbecue over high heat. Combine lamb, oil and ras el hanout in a large bowl. Season with salt and pepper. Cook lamb for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
  5. Peel beetroot and cut into wedges. Combine barley, beetroot, carrot, parsley and mint in a large bowl. Combine yoghurt, juice and garlic in a small bowl. Season with salt and pepper.
  6. Sprinkle salad with pistachios and rind. Serve with lamb drizzled with garlic yoghurt.


TIP: You can use Moroccan spice mix instead of ras el hanout.