Grilled Lamb With Beet Salad - cooking recipe

Ingredients

1 lb sweet potato, cut into 1 inch pieces
4 None lamb shoulder chops
3 tsp dried Italian herbs
15.5 oz canned whole baby beets, drained, quartered
3.5 oz baby spinach
1/3 cup slivered almonds, toasted
1 tbsp white balsamic vinegar
1/4 cup vegetable or olive oil
1 oz Parmesan cheese, shaved

Preparation

Preheat oven to 425\u00b0F. Line a baking tray with parchment paper. Lightly coat sweet potato in oil. Season. Transfer to prepared tray and roast for 20 mins, or until tender.
Meanwhile, heat a grill pan or large frying pan over medium-high heat. Lightly coat lamb with oil and sprinkle with dried herbs. Cook for 3 mins per side for medium, or until cooked to your liking. Let rest, covered, for 5 mins.
Combine beets, spinach and almonds. Whisk together balsamic vinegar and oil then drizzle over salad. Toss to combine. Distribute between serving plates. Top with Parmesan and lamb. Serve immediately.