Outback Lamb loin chops | Fresh beetroot relish | insalata caprese
Heat a large non-stick frying pan over medium high heat and cook the loin chops for 3-4 minutes or until moisture appears on one side. Turn the chop over and cook for a further 2-3 minutes.
Serve with the beetroot relish and a fresh tomato and mozzarella salad. (If you want to skip making the beetroot relish, Beerenberg do a fabulous version, available at most supermarkets).
1 large beetroot, peeled and grated
red capsicum, diced finely
¼ red onion, sliced thinly
¼ cup mint leaves
1 tsp brown sugar
1 tbsp balsamic vinegar
Greek yogurt & lemon zest to serve
TOMATO, MOZZARELLA & BASIL SALAD (insalata caprese)
4 tomatoes, sliced
250gms fresh mozzarella, sliced
½ cup fresh basil leaves
salt & freshly ground black pepper
Arrange 4 tomato slices and 2 mozzarella slices on each plate. Sprinkle with salt and pepper and drizzle with extra virgin olive oil.