Lamb cutlets with roasted beetroot and sauce paloise

Serves

Prep Time

Cook Time

Ingredients

12 amb cutlets

4 medium sized beetroots, stalk removed and skin retained

green beans to serve

heading Sauce palois

1 tbsp shallots, finely chopped

2 tbsp fresh mint, chopped

1 small sprig fresh thyme

0.25 cup white vinegar

3 egg yolks

120 g butter, cut into cubes

0.5 tsp lemon juice

salt and cayenne pepper to taste

extra 1 tbsp finely chopped mint

Trim the lamb cutlets. Wrap each beetroot in foil and cook in a moderate oven for 1 hour. Insert a skewer through the foil to test doneness (the flesh will be soft when the beetroot is cooked). Allow the beetroot to cool, then peel by rubbing the skin gently with foil (the skin should lift off easily). Cut beetroot into halves or quarters.
Preheat barbecue to hot. Brush the lamb with a little oil and season with salt and pepper. Cook lamb cutlets on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and allow it to rest for 3 minutes.
Place the beetroot pieces in the centre of each serving plate, then lean the cutlets against the beetroot. Spoon the sauce palois to one side. Serve green beans separately.
To make Sauce palois; put the shallots, mint, thyme, vinegar into a saucepan, boil until reduced by two thirds. Remove from the heat and tip into the top of a double boiler and allow to cool.
Once cool add the egg yolks and whisk. Put pan over the top of simmering water and whisk until the mixture thickens, as it does, start to whisk in the butter until all is used. Remove from heat, add lemon juice and season with salt and cayenne pepper. Strain and stir in extra mint.

The lamb cutlets can also be pan-fried. Preheat the pan to a moderately-high temperature.
You can also use lamb fillets/tenderloins for this recipe. Slice them and place on top of the beetroot.