Minty lamb with beetroot and charred broccoli

Name: Minty lamb with beetroot and charred broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1/2 bunch mint (50 grams); 1/2 bunch flat-leaf parsley, chopped (50 grams); 1/4 cup pine nuts, toasted (33.8 grams); 2 tbsp parmesan cheese, grated (10 grams); 1 clove garlic, minced (3 grams); 2/3 cup olive oil (144 grams), plus extra to brush; 900 grams lamb rib cutlets, french-trimmed; 1 tbsp dried mint (3 grams); 400 grams broccoli, sliced lengthways; 1 1/2 tbsp lemon juice (22.5 grams); 100 grams watercress; 2 beetroot, cooked and cut into matchsticks (110 grams); 120 grams Greek feta

5 steps

Prep:15minCook:20min

Original recipe by Valli Little (source: https://www.delicious.com.au/recipes/minty-lamb-beetroot-charred-broccoli/7b82ee57-f13e-4f21-841e-38dc22e46c57)

Updated at: Sun, 17 Aug 2025 18:12:38 GMT

Nutrition balance score

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Ingredients

4 servings

0.5 bunchmint

0.5 bunchflat-leaf parsley

chopped

¼ cuppine nuts

toasted

2 Tbspparmesan cheese

1 clovegarlic

900 gramslamb rib cutlets

french-trimmed

1 Tbspdried mint

400 gramsbroccoli

sliced lengthways

1 ½ Tbsplemon juice

100 gramswatercress

2beetroot

cooked and cut into matchsticks

120 gramsfeta

Greek

Instructions

Step 1

Step 1 Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add 1/2 cup oil and whiz until combined. Set aside.

Step 2

Step 2 Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbsp oil. Preheat a chargrill pan to medium-high heat.

Step 3

Step 3 Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.

Step 4

Step 4 Whisk the lemon juice and remaining 1 tbsp oil together in a bowl. Season.

Step 5

Step 5 Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.