Products used in this recipe
Grilled Lamb On Roast Beetroot, Baby Carrots And Lentils
Yield: 10 Servings
Yield: 10 Servings
A warm salad of puy lentils, roasted beetroot and baby carrots to serve with grilled lamb.
Instructions:
1. Cook lentils following packet directions.
2. Roast Edgell Diced Beetroot and frozen baby carrots. Set aside and keep warm.
3. Grill lamb to preference. Rest then slice.
4. Place lentils on serving plate and top with carrots, beetroot, goat cheese and lamb.
5. Scatter dill, lemon zest and almonds on top.
