Ingredients

Method

• 2 Woolworths candy-striped beetroot, very thinly sliced
• 1 lemon, zested and juiced
• 4 T olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 T butter
• 1 whole rack of lamb
• 2 garlic cloves, chopped
• 2 t parsley chopped
• 2 t mint chopped
• 4 baby cucumbers, shaved into ribbons
• 2 feta discs
• Baby leaves, for serving

Method

Ingredients

Preheat the oven to 180°C.

Place the beetroot in a bowl and pour over the lemon juice, 1 T olive oil and season to taste. Set aside to marinate.

Heat the butter and 2 T olive oil in a pan over a medium to high heat. Place the lamb, in the pan, fat side down, and sear for 3–5 minutes, or until crisp and golden. Transfer to a roasting pan and roast for 18–20 minutes.

Mix the lemon zest, garlic, parsley and mint, then drizzle with the remaining olive oil. Remove the lamb from the oven and allow to rest for 5 minutes. Cut into portions and serve with the marinated beetroot, cucumber, feta, baby leaves and gremolata.

Cook's note: Tender and delicious, this dish is quick to cook (faster than a leg of lamb) and looks impressive on the table. Let everyone help themselves.

Serve with: Greens with vino cotto and tzatziki and finish the meal off with a vegan meringue mess cake.

Discover more lamb recipes here.