Lamb Cutlets with Rosemary Butter, Roasted Baby Beets & Rocket
Tip: Cover the cutlets with foil and rest for 2-3 minutes before serving. Lamb needs to rest.
1 bunch of rocket
12 lamb cutlets
1-bunch baby beets
1 stalk of rosemary
½ cup walnuts (lightly toasted)
Pre heat the oven to 180ºC. Bring the butter to room temperature and add to it chopped rosemary.
Place butter over a piece of cling film and using the film mould it into a cylinder before rolling up. Twist both ends and place in fridge to set.
Peel the baby beets and coat with some olive oil before roasting in the oven for 20 minutes. While roasting heat a large, lightly oiled pan and fry the lamb cutlets for 2 minutes each side.
Turn off the heat to the pan and let the lamb rest in the pan until the beets are ready. Serve the lamb on the plate with the beets. From the cylinder of butter cut small discs and place over the lamb to melt.
Finish the plates by adding the washed rocket and sliced red onion.