Lamb with Beetroot Salad and Basil Dressing



300 grams lamb rump steaks
60 grams rocket
20 grams basil leaves
2 tbsp grated parmesan
1 carrots
1 beetroot
1 zucchini
1 lemons
crusty bread to serve* (optional)
extra virgin olive oil*
salt & pepper*


– wash rocket
– wash and grate zucchini
– peel and grate beetroot and carrot
– wash basil and pick leaves


1. To make dressing, squeeze juice from lemon. Place in a blender with basil, parmesan olive oil, salt & pepper. Blend until smooth.
2. To make salad, arrange leaves on a serving plate. Mix the grated zucchini, carrot and beetroot and sprinkle over salad leaves.
3. Heat a large, oiled frying pan over a medium to high heat. Add lamb in batches. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. Thickly slice.
4. Arrange lamb over salad. Drizzle with dressing. Serve with crusty bread (optional).

Pin It on Pinterest

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Color
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Wishlist 0
Open wishlist page Continue shopping