Balsamic lamb with beetroot salad

Stuart made this, complete with herbed turkish bread and it was on the table in 30 minutes. Really easy and really delicious!


  • 2 tbs balsamic vinegar
  • 2 garlic clove, crushed
  • 1 tsp chopped rosemary
  • 2 tsp olive oil
  • 500g lamb backstrap
  • 200g drained canned baby beets, quartered
  • chopped fetta cheese
  • baby spinach leaves
  • toasted walnuts
  • 1 tbs fresh parsley, chopped


  1. Combine vinegar, garlic and oil in a dish. Add the lamb and set aside for 5 minutes to marinate.
  2. Combine the beetroot, fetta, baby spinach, walnuts and parsley in a bowl
  3. Cook lamb on a preheated grill for about 4 minutes each side then set aside to rest for 5 minutes. Can be served with Mixed herb Turkish bread.

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