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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


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.


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