Cumin Lamb With Beetroot Salad

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Celebrate two classic Aussie favourites with this lamb and beetroot combination.

The ingredient of Cumin Lamb With Beetroot Salad

• 12 about 110g each coles australian lamb loin chops
• olive oil spray
• 1 tablespoon cumin seeds
• 2 bunches asparagus trimmed chopped
• 250g pkt ready to eat baby beetroot or 250g peeled cooked beetroot cut into wedges
• 1 2 cup flat leaf parsley leaves
• 80g baby spinach leaves
• 1 3 cup 80ml balsamic dressing
• 50g goats cheese crumbled
• sourdough bread to serve

The Instruction of cumin lamb with beetroot salad

• spray lamb with oil sprinkle with cumin season heat a large frying pan over medium high heat cook lamb in batches for 3 mins each side or until cooked to your liking transfer to a plate and cover with foil set aside for 5 mins to rest
• meanwhile place asparagus in a heatproof bowl cover with boiling water set aside for 2 mins or until just tender rinse under cold water drain transfer to a bowl add beetroot parsley spinach and dressing toss to combine
• divide lamb and salad among serving plates sprinkle with goatu2019s cheese and serve with bread

Nutritions of Cumin Lamb With Beetroot Salad

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