Cinnamon-marinated lamb sirloin with beetroots and horseradish dressing
0.7 kg lamb sirloin
1.5 dl olive oil
2 large cloves of garlic
2 tbsp liquid honey
1 lemon
1 tbsp cinnamon
1 pot of sage
black pepper and flake salt
rocket
torn ice leaf lettuce
6 beetroots
Horse radish dressing
2 dl thick yoghurt
4 tbsp horseradish dressing
salt and black pepper
squirt of olive oil
Squeeze the lemon juice and grate the peel. Chop the sage and crush the garlic. Mix the oil, garlic, honey, lemon juice and peel, cinnamon, sage and freshly ground black pepper into a marinade. Marinate the lamb and store in a cold place for one night. Grill the lamb in a grill pan for about seven minutes. Wrap in foil to wait for serving.
Cook the beetroots in salt water until they are done and let them cool down. Slice the beetroots.Mix all the ingredients of the horseradish dressing. Season with salt and black pepper. Cut the lamb into 2 cm slices. Sprinkle lettuce and rocket onto a serving dish, arrange the sliced beetroot and lamb on the top, and moisten with the marinade. Season with salt, and serve with the horse radish dressing.