Balsamic Lamb with Spinach & Beetroot
Preparation time is 10minutes
Cook time is 1hours 45minutes
Total time is 1hours 55minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
- 1 clove garlic , crushed
- 1 bunch beetroot
- 2 bunch english spinach
- 2kilograms leg of lamb
- 1/2 cup balsamic vinegar
- 2teaspoons wholegrain mustard
- 3 cup cashew and macadamia mix, chopped
- 50grams fetta cheese
- 2tablespoons olive oil
- 1tablespoons rosemary, chopped
- 1tablespoons orange, fresh juice
Nutrition per serving
3850kJ / 920Cal
3850 Kilojoules or 920 Calories
44% of daily energy intake*
Protein
61.2grams
Fat
66.4grams
Carbs
14.8grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 220°C. Line a baking pan with baking paper. Boil vinegar, rosemary and garlic in a small pan for 5 minutes until syrupy. Trim excess fat from lamb. Brush with the syrup and place into the pan. Cook for 30 minutes.
Step 2 of 5
Trim beetroot stalks, set aside and wash bulbs well. Wrap bulbs in foil and set aside. After 30 minutes, reduce oven temperature to 190 °C.
Step 3 of 5
Add parcel to oven and cook for 30-40 minutes until tender (the time will depend on the size of the bulbs). Remove from oven, unwrap and cool slightly.
Step 4 of 5
Continue to cook lamb for a further 45 minutes. When cooked, remove from oven, cover with foil and rest for 10 minutes before slicing. Using rubber gloves, rub skin from beetroot and cut into wedges.
Step 5 of 5
Trim leaves from spinach and beetroot and wash well. Arrange on a platter with beetroot wedges. Slice lamb and arrange over salad. Sprinkle with nuts and feta. Whisk oil, orange juice and mustard together and pour over.
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