Grilled Lamb With Beet Salad

1. 1

   Preheat oven to 425u00b0F. 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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.