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Method :
In a casserole, boil the beetroot in
salt water until soft. Remove. Peel and cut beetroot into cubes. Cut
feta cheese into long strips or into cubes. Add feta cheese to the
cubed beetroot, oregano, thyme leaves and orange skin. Add olive oil
and season with salt and pepper.
Sauce - Melt butter in a pan and add
chopped onions. Stir-fry until golden brown. Add mustard and cream onto
chopped onions. Reduce heat when mixture becomes thick. Season with salt
and pepper.
Finishing touches - With the
remaining oil, pan-fry lamb loin and season with salt and pepper. Place
lamb on chopping board and slice into three pieces with different sizes.
Form ring shapes with a cookie cutter across the plate with the feta
cheese and beetroot salad. Place meat on top of the feta cheese and
beetroot salad ring, add sauce and decorate with chives.
Serves 1
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