Name: Lamb with beetroot pilaf
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram (1¼ pounds) lamb backstraps (eye of loin); 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon fresh thyme leaves; 450 gram (14½ ounces) packaged microwave white long-grain rice; 1 cup (200g) beetroot dip; 50 gram (1½ ounces) beetroot leaves; 120 gram (4 ounces) soft goat's cheese; 1 cup loosely packed fresh mint; 1 medium lemon (140g), cut into wedges

Ingredients

600 gram (1¼ pounds) lamb backstraps (eye of loin)

1 tablespoon lemon juice

1 tablespoon olive oil

1 teaspoon fresh thyme leaves

450 gram (14½ ounces) packaged microwave white long-grain rice

1 cup (200g) beetroot dip

50 gram (1½ ounces) beetroot leaves

120 gram (4 ounces) soft goat's cheese

1 cup loosely packed fresh mint

1 medium lemon (140g), cut into wedges

Method

1.Combine lamb, juice, oil and thyme in a medium bowl; season. Cook lamb on a heated grill plate (or grill pan or barbecue), over medium heat, for 5 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes.

2.Meanwhile, heat rice according to directions on packet. Heat dip in microwave until heated through. Stir dip through hot rice; season to taste.

3.Slice lamb thinly; serve with pilaf and beetroot leaves. Top with cheese and mint; accompany with lemon wedges.

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