Lamb Cutlet/ Feta Beetroot Salad

Posted by Belmore Meats on


Here's a recipe for lamb cutlets with a feta beetroot salad:


For the lamb cutlets:

  • 8 lamb cutlets
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the feta beetroot salad:

  • 2 large beetroots, peeled and sliced into wedges
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 4 ounces feta cheese, crumbled
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil


  1. Preheat the oven to 200°C (400°F).

  2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.

  3. Rub the mixture all over the lamb cutlets, making sure to coat them evenly.

  4. Heat a large oven-safe skillet over medium-high heat.

  5. Once the skillet is hot, add the lamb cutlets and sear them for 2-3 minutes on each side, or until they are browned and crispy.

  6. Transfer the skillet to the preheated oven and roast the lamb cutlets for 8-10 minutes, or until they are cooked to your desired level of doneness.

  7. While the lamb cutlets are cooking, place the sliced beetroots on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, or until they are tender.

  8. In a small bowl, whisk together the lemon juice and olive oil to make the dressing for the salad.

  9. In a large bowl, combine the roasted beetroots, crumbled feta cheese, chopped parsley, chopped mint, and the dressing. Toss well to combine.

  10. Serve the lamb cutlets hot with the feta beetroot salad on the side.

Enjoy your delicious lamb cutlets with feta beetroot salad!

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