date:Apr 11, 2014
Ingredients
1 tablespoon balsamic vinegar
1 garlic clove, crushed
2 teaspoons olive oil
2 (about 500g) lamb eye of loin (backstrap)
200g drained canned whole baby beets, quartered
70g (1/4 cup) low-fat natural yoghurt
40g baby rocket leaves
1 tablespoon finely chopped fresh continental parsley
Mixed-herb Turkish bread, to serve
Method
1. Combine the vinegar, garlic and oil in a shallow glass or ceramic dish. Add the lamb and turn to coat in vinegar mixture. Set aside for 5 minutes to deve