Ingredients
• 1 tablespoon balsamic vinegar
• 1 garlic clove, crushed
• 2 teaspoons olive oil
• 2 (about 500g) lamb eye of loin (backstrap)
• 200g drained canned whole baby beets, quartered
• 70g (1/4 cup) low-fat natural yoghurt
• 40g baby rocket leaves
• 1 tablespoon finely chopped fresh continental parsley
• Mixed-herb Turkish bread, to serve
Method
1. Combine the vinegar, garlic and oil in a shallow glass or ceramic dish. Add the lamb and turn to coat in vinegar mixture. Set aside for 5 minutes to develop the flavours.
2. Meanwhile, combine the baby beets, yoghurt, rocket and parsley in a medium bowl.
3. Preheat a barbecue grill or chargrill pan on medium. Cook lamb on grill for 4 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest.
4. Cut the lamb across the grain into thick slices. Divide the beetroot salad among serving plates. Top with lamb and serve immediately with mixed-herb Turkish bread.
