Lamb cutlets with carrot and beetroot salad

Tam West

For the dressing

1 clove	Garlic, (new season's), crushed
1	Orange, finely grated zest and juice
½ tsp	Ground cumin
½ tsp	Smoked paprika, (I used sweet)
4 Tbsp	Olive oil
1	Lemon, for squeezing

For the salad and lamb

500 g	Baby beetroots, with leaves intact, washed. If you have no beet leaves, use small spinach leaves.
1 drizzle	Olive oil
500 g	Baby carrots, scrubbed
12	Lamb cutlets, at room temperature

Directions

1. For the dressing, place the garlic, orange zest and juice, ground cumin, smoked paprika and oil in a small bowl and whisk to combine. Season with salt and freshly ground black pepper and a squeeze of lemon juice.
2. Heat the oven to 190C.
3. Cut away the smallest leaves of each beetroot and reserve. Place the beets in a single layer in a roasting dish, drizzle with a little oil and season with salt. Pour in 1 cup cold water. Cover the dish tightly with foil and place in the oven. Roast beets for 45 minutes or until the point of a small sharp knife slips easily into each beet.
4. Toss the carrots in a little oil and season with salt. Place in a shallow roasting dish lined with baking paper. Place in the oven with the beets and roast for about 30 minutes or until tender. Transfer to a bowl and drizzle with half of the dressing.
5. Rub the skins off the roasted beets and cut into pieces while they are still warm. Place beets in a bowl and drizzle with remaining dressing.
6. Layer beets and carrots along with their dressing in a shallow serving bowl with the small beet leaves.
7. For the lamb, rub cutlets with a little oil. Heat a large frying pan or barbecue hot plate until medium-hot. Place in the cutlets and fry or barbecue for 4-5 minutes, turning once. Remove and season.