Method: 

1. Bring a pot of salted water to the boil and add the whole beets. If the beets have leaves add them too. Cook for about 20-30 minutes depending on their size, remove them from the pot and place them in a bowl under running cold water. When cold enough to handle, peel them and slice into thin discs using a mandolin or a sharp knife. Transfer the sliced beet to a bowl and season with the oil, vinegar & salt.

2. Refill the pot with clean water and return to the heat for blanching the kale.

3. To make the sauce, finely chop the onion and the dates. Place them in a small saucepan, add the olive oil, thyme and season with salt. Cook over low to medium heat for about 15 minutes until the onions are translucent and soft. Add the wine and continue to cook for another 5 minutes. Remove from the heat and blitz into a smooth paste using a stick blender.

4. You can blanch the kale while you are cooking the lamb.

5. Remove the hard stems from the kale and blanch it in salted boiling water for 2-3 minutes. Remove it using a slotted spoon and place it under cold running water.

6. Let it drain and put it to one side. Season it with a touch of olive oil and salt.

7. To cook the lamb, heat a frying pan over medium heat. Season the lamb generously with salt; when the pan is hot add the butter followed by the meat. Cook for about 3-4 minutes on each side or until it has a lovely golden color all round. Make sure the meat is firmer when you press it but not too firm. You want this to be medium rare rather than well done. Allow the filet to rest for a few minutes before serving.

 

Plating:

1. Place the kale on the base of a plate and arrange the sliced beetroot on one side. Slice the lamb as you prefer and place on top followed by a tablespoon of the onion and date sauce. Make sure you pour any juices left in the lamb pan over the top.