Preheat the oven to 180°C (355°F). To make the beetroot leaf and ricotta salad, place the beetroot leaves, ricotta, oil and balsamic in a medium bowl and toss to combine.
Place the oil, garlic, honey, balsamic, salt and pepper in a small bowl and mix to combine. Add the lamb and toss to coat. Place the lamb in a baking dish and roast for 10 minutes. Baste the cutlets and cook for a further 5 minutes or until cooked to your liking. Serve with the beetroot leaf and ricotta salad. Serves 4.