wow, that looks tasty!
Lamb & Beetroot Toasties
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-
- 25
- Amount Per Serving
- Energy
- 3851kJ (919 Cal)
- Protein
- 39.6g
- Fat,total
- 18.1g
- - saturated
- 6.1g
- Carbohydrates
- 95.6g
- Sugars
- 12.1g
- Sodium
- 1241.4mg
What do I need?
- 4 Lamb Fillets
- 2 tbsp Fresh Oregano
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Sesame Seeds
- 200 g Tinned Beetroot
- (Juice drained, chopped finely)
- 3 tbsp Red Wine
- 1 tbsp Red Wine Vinegar
- 1 tsp Brown Sugar
- ⅓ cup Natural Yoghurt
- 2 tbsp Fresh Dill
- (Chopped)
- 1 tbsp Lemon Juice
- 1 Wholemeal Bread Loaf
- 1 tbsp Wholegrain Mustard
- 1 Cos Lettuce
- (Washed and chopped)
How do I make it?
- Toast sesame seeds in a dry pan over medium heat, shaking until seeds are golden brown.
- Add beetroot, red wine, vinegar and sugar, cooking over medium heat for 4 minutes.
- Transfer to a bowl, cover and chill.
- Combine yoghurt, dill and lemon juice. Set aside.
- Season lamb with salt, pepper and oregano.
- Preheat grill or barbecue, brushing lamb with oil.
- Grill for 3 minutes each side, or until desired. Rest for 5 minutes.
- Grill toast and spread with mustard.
- Top with the lettuce, lamb and relish.
Serve.
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