Grilled Lamb With Beet Salad
- 1 lb sweet potato, cut into 1 inch pieces
- 4 None lamb shoulder chops
- 3 tsp dried Italian herbs
- 15.5 oz canned whole baby beets, drained, quartered
- 3.5 oz baby spinach
- 1/3 cup slivered almonds, toasted
- 1 tbsp white balsamic vinegar
- 1/4 cup vegetable or olive oil
- 1 oz Parmesan cheese, shaved
- Preheat oven to 425u0b0F. Line a baking tray with parchment paper. Lightly coat sweet potato in oil. Season. Transfer to prepared tray and roast for 20 mins, or until tender.
- Meanwhile, heat a grill pan or large frying pan over medium-high heat. Lightly coat lamb with oil and sprinkle with dried herbs. Cook for 3 mins per side for medium, or until cooked to your liking. Let rest, covered, for 5 mins.
- Combine beets, spinach and almonds. Whisk together balsamic vinegar and oil then drizzle over salad. Toss to combine. Distribute between serving plates. Top with Parmesan and lamb. Serve immediately.
sweet potato, lamb shoulder chops, italian herbs, baby beets, baby spinach, slivered almonds, white balsamic vinegar, vegetable, parmesan cheese
Taken from recipes-plus.com/api/v2.0/recipes/24929 (may not work)