Photo of Grilled lamb cutlets with Moroccan carrot and beetroot salad by WW

Grilled lamb cutlets with Moroccan carrot and beetroot salad

11
10
10
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Moderate
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.

Ingredients

beetroot

2 bunch(es), baby, unpeeled

carrot(s)

3 medium, thinly sliced

honey

2 tsp

pearl barley

1½ cup(s)

French trimmed lamb cutlet(s) or rack(s)

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

½ cup(s), (120g)

lemon juice

2 tbs

garlic

1 clove(s), crushed

pistachios

2 tbs, lightly toasted, coarsely chopped

fresh lemon rind

2 tsp

Instructions

  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.

Notes

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

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