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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lamb cutlets with roasted courgettes and beetroot. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Lamb Cutlets with Roasted Courgettes and Beetroot is something that I have loved my whole life. They’re fine and they look wonderful.

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. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper.

To begin with this recipe, we have to 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 it.

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

Roughly chop the beets into even-sized chunks, then transfer to a baking sheet with a little olive oil and sea salt. 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.

Instructions 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!

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. 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.

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