Lamb Cutlets with Roasted Courgettes and Beetroot
Lamb Cutlets with Roasted Courgettes and Beetroot

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Lamb Cutlets with Roasted Courgettes and Beetroot is something which I have loved my entire life. They’re fine and they look wonderful.

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.

To get started with this recipe, we have to prepare a few ingredients. You can have lamb cutlets with roasted courgettes and beetroot using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lamb Cutlets with Roasted Courgettes and Beetroot:
  1. Take Main Ingredients
  2. Prepare 4 Lamb Cutlets
  3. Make ready 400 grams Beetroot (pre-cooked or raw)
  4. Make ready 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
  5. Get 6 Shallots
  6. Take 2 tbsp Balsamic Vinegar
  7. Prepare 2 tbsp Runny Honey
  8. Make ready Dressing
  9. Get 2 tbsp Balsamic Vinegar
  10. Get 2 tbsp Extra Virgin Olive Oil
  11. Take 2 tbsp Pine Nuts
  12. Get 6 Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)

Add a little water to the casserole if necessary. Serve with boiled and buttered potatoes, garnished with fresh rosemary sprigs. 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. Divide lamb cutlets among plates and scatter with herb salad.

Steps to make Lamb Cutlets with Roasted Courgettes and Beetroot:
  1. 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!
  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.
  3. MEANWHILE, Make the dressing: whisk together the vinegar, oil and then add the pine nuts and sage and season.
  4. 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.
  5. 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.
  6. By this time, the veg should have roasted so you can plate up!

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. Divide lamb cutlets among plates and scatter with herb salad. 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.

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