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cumin lamb chops beetroot dip corn

Cumin Lamb Chops with Beetroot Dip

5 from 1 vote
Recipe Serves 4 people
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Gluten Free, Under 15 Minutes

Ingredients
  

  • 12 lamb, cutlet trim all visible fat
  • 4 corn, cob
  • 1 cup dip, beetroot gluten free if required
  • 8 carrot, dutch
  • 2 cup beans, green ends removed
  • 2 cup snow peas ends removed
  • cumin, spice to taste
  • salt, table to taste
  • pepper to taste

Instructions
 

  • Pre-heat your oven to 180 degrees.
  • Line an oven tray with baking paper. Place the lamb cutlets and dutch carrots on the tray and sprinkle with cumin, salt and pepper. Roast for 25-30 minutes.
  • To cook the corn cobs, place into a steamer for 15 minutes. Alternatively you can microwave them in a heat proof bowl, covered in cling wrap, 1 tbsp of water for 3-5 minutes.
  • Meanwhile place the beans and snow peas in a heat proof bowl and cover with boiling water. Allow to sit for 3-4 minutes and then drain and set aside.
  • Serve each plate with 3 lamb cutlets, 1 corn cob and a quarter of each of the vegetables. Serve with a generous dollop of beetroot dip. Enjoy!
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