Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lamb cutlets with roasted courgettes and beetroot. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Lamb Cutlets with Roasted Courgettes and Beetroot is something which I have loved my entire life. They’re fine and they look fantastic.
Lamb Cutlets with Roasted Courgettes and Beetroot instructions. Chop the beetroot and courgette into rough chunks and put them in a roasting tray with the shallots. 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 begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Prepare Main Ingredients
- Make ready 4 Lamb Cutlets
- Prepare 400 grams Beetroot (pre-cooked or raw)
- Take 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
- Make ready 6 Shallots
- Make ready 2 tbsp Balsamic Vinegar
- Prepare 2 tbsp Runny Honey
- Prepare Dressing
- Get 2 tbsp Balsamic Vinegar
- Take 2 tbsp Extra Virgin Olive Oil
- Take 2 tbsp Pine Nuts
- 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. 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.
Instructions 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!
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. Then curl the tails of the lamb chops around, tucking them into a round shape, then place them on to the oiled tray. Season them with salt and pepper and sprinkle each one with a little of the chopped rosemary and thyme. Roasting the beetroots takes a while, but this recipe is easy to follow and makes a delectable dinner.
So that is going to wrap it up for this special food lamb cutlets with roasted courgettes and beetroot recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
