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Lamb Loin Chop with Roasted Beets & Sauteed Beet Greens
What You Need
• 2 lamb loin chops (1 lb)
• 5 sprigs rosemary
• Olive oil
• Salt & Pepper

• 1 bunch beets with greens
• ¼ cup olive oil, divided
• 2 cloves garlic, minced
• 2 T chopped onion
• Salt and pepper to taste
• 1 T red wine vinegar

Beets: Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper. Lamb: Preheat oven to 425. Marinate lamb in olive oil & rosemary for at least 30 minutes. Sprinkle with salt and pepper sear both sides in hot pan until brown on both sides. Bake in preheated oven for 7 minutes.


Product NameUnit Of MeasureQty
Rosemary 1 bunch
Collossal Garlic 1 ea.
Red Onion 1 ea.
Bunched Red Beets 1 bunch
Superior Farms Lamb Loin Chop 1 lb.
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