Seared Lamb and Beetroot Salad

Seared Lamb and Beetroot Salad
Seared Lamb and Beetroot Salad

County Wicklow is famous for lamb, and of course we are lamb farmers here at Ballyknocken. Not only that, but I’m always so delighted when our beets are in season in our garden. Lamb is at its best for flavor at the same time so it’s a marriage made in heaven! I love the earthiness of the beets with the seared slices of juicy lamb and the sweetness from the honey coming through.




Total TimeUnder 30 minutes


  • Dressing
  • 8 tablespoons Irish rapeseed oil (or extra-virgin olive oil)
  • 4 tablespoons white-wine vinegar
  • 4 teaspoons whole-grain mustard or horseradish
  • 2 teaspoons runny honey
  • Salt and pepper
  • Salad
  • 9 ounces lamb steak, seasoned with salt and freshly ground black pepper
  • Irish rapeseed oil (or extra-virgin olive oil, for searing steak
  • 2 small bunches watercress and/or fresh salad greens
  • Crusty breads, to serve


  1. Preheat oven to 350°F/180°C/Gas Mark 4.

  2. For the dressing, whisk together the oil, vinegar, mustard or horseradish, and honey in a small bowl. Check for seasoning and add salt and pepper as desired.

  3. Heat a skillet with a little oil and place the lamb steak in the pan; sear it on both sides. Leave to cook for about 2 minutes before removing from the pan. Cover and leave to rest for 5 minutes.

  4.  Arrange the watercress and/or salad greens on a serving platter; drizzle with some dressing. Place the beet wedges on top. Slice the lamb and arrange slices in between the beet wedges. Drizzle more dressing over the salad. Finish with cracked black pepper and fresh herbs. Serve with crusty bread.


  1. Note: To cook the beets, place them washed and unpeeled, with a little salt, in a baking dish with cold water to cover the bottom of the pan about ¼ inch. Cover and bake the beets at 350°F/180°C/Gas Mark 4 for about 45 minutes to an hour, depending on the size of the beets. Remove from the oven and let them cool. Remove the skins—they will slip off easily at this point.

  2. I’ve also served slices of poached cinnamon pears in this salad in the autumn, and it’s delicious.


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