Recipe Instructions:
Five ingredients
2 bunches baby beetroot (beets) (1kg)
3 medium lemons (420g)
2 lebanese breads (230g)
½ cup (60g) dukkah
16 french-trimmed lamb cutlets (800g)
Staples
¾ cup (180ml) extra virgin olive oil
salt and pepper
Method
1 Preheat oven to 180°C/350°F.
2 Trim the beetroot; separate leaves and stalks. Pick through leaves; selecting the smaller leaves, discard any damaged and large leaves. Wash leaves and stalks well; reserve. Wash beetroot; wrap bulbs tightly in two layers of foil. Place on an oven tray; bake for 1½ hours or until very tender.
3 For the dressing, finely grate the rind, then juice 2 lemons; you will need 2 teaspoons rind and ¼ cup (60ml) juice. Place rind, juice and ½ cup (125ml) of the olive oil in a screw-top jar, season; shake well.
4 When cooked beetroot is cool enough to handle, peel beetroot. Mash beetroot coarsely in a medium bowl with ⅓ cup of the dressing, season. Cook beetroot stalks in a large saucepan of boiling water for 2 minutes or until just tender; drain. Cool under cold running water; drain well.
5 Separate each lebanese bread into two rounds. Brush crumb side with remaining olive oil; sprinkle with 2 teaspoons of the dukkah. Place bread directly on oven racks; cook for 6 minutes or until golden and crisp.
6 Heat an oiled chargrill plate (or barbecue) to medium-high. Place cutlets and 2 tablespoons dressing in a medium bowl; toss to coat. Sprinkle cutlets with ⅓ cup of the dukkah; season.
Cook cutlets for 3 minutes on each side for medium or until cooked as desired.
7 Place reserved raw beetroot leaves and cooked stalks in a bowl with 2 tablespoons dressing; toss gently to combine. Cut remaining lemon into wedges.
8 Divide smashed beetroot among plates; top with beetroot leaf salad and cutlets. Drizzle with remaining dressing; sprinkle with remaining dukkah. Serve with bread and lemon wedges.
