Step 1

Preheat the oven to 200C. Wrap each beetroot in foil and place on a baking tray. Roast for 35-40 minutes until tender.

Step 2

Meanwhile, cook the moghrabieh according to the packet instructions.

Step 3

Season lamb with cumin, cinnamon, salt and pepper, and 1 tsp zaatar. Heat 2 tbs oil in a frypan over medium-high heat and cook lamb, turning, for 6-8 minutes for medium or until cooked to your liking.

Step 4

Set aside, loosely covered with foil, for 5 minutes to rest.

Step 5

Add remaining 2 tbs olive oil to the moghrabieh with vinegar and remaining 2 tsp zaatar. Unwrap the beetroot, rub off the skins and halve. Serve lamb with moghrabieh, mint, almonds and yoghurt.