Lamb chops with fried beetroot

Singlemade: Lamb chops with fried beetroot

Fresh beetroots are delicious, but cooking them is a messy job. The water turns dark red and stains terribly. And to add insult to injury, they take 40 minutes to an hour to cook! Too much of a hassle for Singlemade, so we’ll use par-boiled beetroots. Easy to use and available all year round! And they’re very versatile as well: savoury or sweet, lunch or dinner, liquid or solid,…

Because they’re usually sold 500 grams at a time, I’ve prepared 3 inspiring and easy recipes:

  1. Lamb chops with fried beetroots
  2. Beetroot dip
  3. Beetroot pancake

Let’s start off with some fried beetroots and a lamb chops. The lamb’s specific flavour pairs up nicely with the beetroots’ sweet-earthy taste. The beetroots are a great substitute for potatoes or rice here! Serve with a salad and you’ll whip up a perfect, rounded meal in no time!

 

Singlemade: Lamb chops with fried beetroot

Print Recipe
Lamb chops with fried beetroot
Lamb chops with fried beetroot
Course Main Dish
Prep Time 15 min
Servings
Ingredients
Course Main Dish
Prep Time 15 min
Servings
Ingredients
Lamb chops with fried beetroot
Instructions
  1. Heat a pan over high heat with a good dash of oil.
  2. As the pan heats, use a paper towel to dab dry the lamb chop.
  3. Add the lamb to the heated pan and leave it to fry for about 3 minutes.
  4. In the meantime, cut the beets into halves and then into crescents.
  5. Flip the lamb chop and let it fry for another 3 minutes. Turn the heat down to medium.
  6. While you wait, prepare a salad of your liking.
  7. As soon as the lamb chop’s golden brown on both sides*, slide it over to the side of your pan and add the beetroots to the cleared space.
  8. Leave to fry on medium heat. After 2 minutes, flip the beets and the chop and leave to fry for another 2 minutes.
  9. Season well with pepper and salt!
  10. Take out the meat* and lay it out on a plate.
  11. Add 2 tablespoons of balsamic vinegar to the beets. Let it simmer until the vinegar evaporates.
  12. Season to taste with pepper and salt. Done!
Recipe Notes

* The lamb will need longer to cook, depending on how thick it is. I like it a bit rare, but that’s personal preference. Let it fry for longer (or less) as you please!

Tip: If you have some fresh young spinach, you can let it fry with the beets as soon as the balsamic vinegar has evaporated. Just add in a handful and wait for it to go limp. It takes a minute, tops!

Tip: You can usually find marinated lamb chops. Try a garlic and thyme marinade to go with the beetroots!

Tip: Of course you can use different meats to match the beetroots. If you want to go vegan, try fried halloumi-cheese!


Input Singlemade test panel

Carine started off by saying: ‘It’s better than I thought it’d be!’ She doesn’t really like beetroots, but with the balsamic vinegar, they were gone in no time! She diced the beetroots into thick discs and served a young spinach salad at the side.
Tip: Carine thinks beetroots are a vegetable of yesteryear, so they taste best when served on antique crockery! 😉
Tip: Carine replaced the lamb chop with a pork chop.


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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

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