Balsamic Lamb with Spinach & Beetroot

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

44% of daily energy intake*

Protein

Fat

Carbs

Sugars

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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Difficulty