Honey and balsamic lamb cutlets with beetroot leaf and ricotta salad - Donna Hay
Preheat the oven to 180°C/355°F. To make the beetroot leaf and ricotta salad, place 150g of beetroot leaves, 120g fresh ricotta, 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar in a medium bowl and toss to combine.
Place 2 tablespoons of olive oil, 2 crushed cloves of garlic, ¼ cup of honey, 1 tablespoon of balsamic vinegar, sea salt and cracked black pepper to taste in a small bowl and mix to combine. Add 4 x 120g double lamb cutlets and toss to coat. Place the lamb in a baking dish and roast for 10 minutes. Baste the cutlets and cook for a further 5 minutes or until cooked to your liking.
Serve with the beetroot leaf and ricotta salad.