•  2 tablespoons olive oil
•  2 cloves garlic, crushed
•  ¼ cup honey
•  1 tablespoon balsamic vinegar
•  sea salt and cracked black pepper
•  4 x 120g double lamb cutlets
•  beetroot leaf and ricotta salad
•  150g beetroot leaves
•  120g fresh ricotta
•  2 tablespoons olive oil
•  1 tablespoon balsamic vinegar

  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.