• 1 to 2 lamb fillets (tenderloins) per portion
• 1 cup balsamic vinegar
• 1 cup sugar
• Equal amounts of arugula, chervil, mint, basil & coriander leaves.

Beetroot Relish:

• 2 lbs (900 g) beetroot (julienne)
• 1 lb (450 g) onion (julienne)
• 3 cups fresh orange juice
• 1 cup sugar
• 1 teaspoon chili flakes
• 1/2 cup balsamic vinegar
• 1 cup canola oil
• 1/2 tablespoon salt
• 1/2 tablespoon fresh ground black pepper.

Lamb:

Heat a tablespoon pan to high heat. Season lamb fillets and place in pan with a little oil. Cook over high heat for 2-3 minutes until nicely caramelized. Remove from pan.

Beetroot Relish:

Place all ingredients in a non-reactive saucepan. Cook over low heat, for about 2 to 3 hours, stirring occasionally, until soft. Check the seasoning; it may need a little more balsamic vinegar or salt, depending on how sweet the beetroot are.

Balsamic Syrup:

Place sugar and vinegar in a small non-reactive saucepan and reduce over medium heat to slightly syrupy consistency (about 30 minutes).

To Serve:

While lamb is resting, place equal amounts of beetroot relish in the middle of each plate. Top relish with mixed bitter greens (dressed in olive oil). Diagonally slice the lamb fillets and place on top of the greens.

To Garnish:

Drizzle a little olive oil around each plate and likewise balsamic syrup.