Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Unbelievably Healthy, Tender Lamb Raised On Protected, Pristine Pastures. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Chop the beetroot and courgette into rough chunks and put them in a roasting tray with the shallots. Season well and drizzle with olive oil.
Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Lamb Cutlets with Roasted Courgettes and Beetroot is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook lamb cutlets with roasted courgettes and beetroot using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lamb Cutlets with Roasted Courgettes and Beetroot:
- Make ready Main Ingredients
- Take 4 Lamb Cutlets
- Make ready 400 grams Beetroot (pre-cooked or raw)
- Prepare 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
- Take 6 Shallots
- Get 2 tbsp Balsamic Vinegar
- Take 2 tbsp Runny Honey
- Take Dressing
- Get 2 tbsp Balsamic Vinegar
- Get 2 tbsp Extra Virgin Olive Oil
- Get 2 tbsp Pine Nuts
- Get 6 Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)
Sumac spiced lamb cutlets, grilled to perfection on a roasted beetroot and red onion salad, chock full of fresh mint, parsley and toasted pine nuts. Add extra-virgin olive oil to resting juices from lamb, then spoon over lamb and salad and serve with pickled chillies and beetroot hummus. Boil, steam or microwave unpeeled beetroot until tender, drain; cool. Drain cutlets from marinade, discard marinade.
Steps to make Lamb Cutlets with Roasted Courgettes and Beetroot:
- If the beetroot is raw then cook it in boiling water for 30 minutes and then peel it. If it's already cooked, skip to 2!
- PREHEAT the oven to 200C. Chop the beetroot and courgette into rough chunks and put them in a roasting tray with the shallots. Season well and drizzle with olive oil. Roast for 15 minutes, giving the tray an occasional shake.
- MEANWHILE, Make the dressing: whisk together the vinegar, oil and then add the pine nuts and sage and season.
- Now, get a frying pan on a medium heat and fry the lamb cutlets in some oil for 4 minutes on each side. Once cooked, transfer to a plate.
- Drain excess fat from the pan and add the balsamic vinegar (from the main ingredients). Let it boil for a minute or so and then stir in the honey and give it another minute until sticky. Return the lamb to the pan and coat it in the glaze.
- By this time, the veg should have roasted so you can plate up!
Boil, steam or microwave unpeeled beetroot until tender, drain; cool. Drain cutlets from marinade, discard marinade. Cook cutlets, in batches, in heated greased griddle pan (or grill or barbecue) until browned both sides and cooked as desired. Chop to it with these simple seasonal lamb cutlet recipes and more budget-friendly options using chops instead. When it comes to cutlets, to crumb or not to crumb?
So that’s going to wrap it up for this exceptional food lamb cutlets with roasted courgettes and beetroot recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
