Time
30 Minutes
Difficulty
Ingredients
For 4 people 
- 1 cup(s) walnuts, lightly toasted
- 1 bunch of Flowerdale Farm Watercress
- 1 stalk of rosemary, finely chopped
- 200 grams butter
- 1 bunch baby beets, peeled
- 12 lamb cutlets
Featured Chef's Recipe
Method
- Pre-heat the oven to 180 degrees Celsius. Bring the butter to room temperature and mix the rosemary into it. Place butter over a piece of cling film and, using the film, mold it into a cylinder before rolling up. Twist both ends and place in fridge to set. Coat the baby beets with some olive oil and roast in the oven for 20 minutes.
- Meanwhile, heat a large, lightly oiled pan and fry the lamb cutlets for 2 minutes each side. Turn off the heat and let the lamb rest in the pan until the beets are ready.
- Serve the lamb on a plate on top of a bed of watercress, with the beets. From the cylinder of butter, cut small discs and place over the lamb to melt. Sprinkle the dish with the toasted walnuts and serve.
