Lamb Cutlets With Rosemary Butter, Roast Baby Beets And Watercress

Lamb Cutlets With Rosemary Butter, Roast Baby Beets And Watercress

Time

30 Minutes

Difficulty

Ingredients

For 4 people

  • 200 grams butter
  • 1 bunch baby beets, peeled
  • 12 lamb cutlets
  • 1 bunch of Flowerdale Farm Watercress
  • 1 cup(s) walnuts, lightly toasted
  • 1 stalk of rosemary, finely chopped

Adjust Quantity

Method

  1. Pre-heat the oven to 180 degrees Celsius. Bring the butter to room temperature and mix the rosemary into it. Place butter over a piece of cling film and, using the film, mold it into a cylinder before rolling up. Twist both ends and place in fridge to set. Coat the baby beets with some olive oil and roast in the oven for 20 minutes.
  2. Meanwhile, heat a large, lightly oiled pan and fry the lamb cutlets for 2 minutes each side. Turn off the heat and let the lamb rest in the pan until the beets are ready.
  3. Serve the lamb on a plate on top of a bed of watercress, with the beets. From the cylinder of butter, cut small discs and place over the lamb to melt. Sprinkle the dish with the toasted walnuts and serve.