The beetroot combines with the traditional flavours of lamb nicely for this delicious recipe.
Lamb Steaks with Beetroot Relish
The beetroot combines with the traditional flavours of lamb nicely for this delicious recipe.
Servings: 2
Ingredients
- 410 g can baby beetroot drained
- 1 Tbsp olive oil
- 1 onion peeled and sliced
- ½ tsp cumin seeds
- 4 lamb steaks
- 2 Tbsp reduced fat unsweetened yoghurt
- 1 tsp MAGGI Garlic Stock Powder
Instructions
- Preheat grill.
- Drain beetroot, reserved the liquid, and cut beetroot into quarters (coat hands in a little oil before handling the beetroot to prevent staining).
- Heat oil in a frying pan and add onion and cumin seeds. Cook for 5 minutes until soft. Add beetroot and reserved juice and simmer until thick.
- While beetroot is simmering, grill the lamb for 5 minutes on each side until cooked through. Serve with hot beetroot relish and a dollop of yoghurt mixed with MAGGI Garlic Stock Powder.
Notes
From: Turnbull, Claire (2009) Fit Food Fast Random House New Zealand
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: