Honey Balsamic Lamb With Beet Salad - cooking recipe

Ingredients

1 3/4 lbs lamb fillets
1 tbsp honey
1 tbsp balsamic vinegar
1 clove garlic, crushed
1 lb baby beets
2 tsp olive oil
1 small cucumber, seeded and thinly sliced
1 cup crumbled feta cheese
None None FOR THE HONEY BALSAMIC DRESSING
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard

Preparation

Combine lamb, honey, vinegar and garlic in large bowl; cover. Refrigerate 3 hours or overnight.
Preheat the oven to 400\u00b0F.
Remove unblemished leaves from the beets; reserve for salad. Peel and quarter beets. Place on foil-lined baking pan. Drizzle with oil. Roast about 30 mins or until tender.
Meanwhile, heat oiled large skillet on medium-high heat. Cook lamb until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins then slice thinly.
For the honey balsamic dressing, whisk all ingredients in a small bowl. Season.
Combine lamb, beets, beet leaves, cucumber and dressing in large bowl. Sprinkle with cheese.