- Step 1
Preheat the oven to 200°C/180°C fan forced. Wrap each beetroot in foil. Place on a baking tray and roast for 1 hour to 1 hour 15 minutes or until very tender when pierced with a skewer. Cool slightly.
- Step 2
Meanwhile, combine feta, mint, olive, lemon rind and pine nuts in a bowl. Cut a deep pocket in the side of each lamb rump, without cutting all the way through. Stuff with the feta mixture. Secure with toothpicks.
- Step 3
Brush the lamb with 2 tsp oil. Heat a large non-stick frying pan over high heat. Cook lamb for 1-2 minutes each side or until browned. Transfer to a baking tray. Roast for 15-20 minutes for medium or until cooked to your liking. Cover loosely with foil and rest for 10 minutes.
- Step 4
Peel beetroot. Process in a food processor with the remaining oil.
- Step 5
Remove toothpicks from lamb. Carve across the grain into slices. Spread a little beetroot puree on each plate and top with lamb. Drizzle with balsamic glaze. Sprinkle with extra mint leaves.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.