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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lamb cutlets with roasted courgettes and beetroot. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Lamb Cutlets with Roasted Courgettes and Beetroot is something which I’ve loved my whole life. They are nice and they look wonderful.

‪The Truth About The Super Beetroot Industry - They Would Rather You Not Know. 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. Great recipe for Lamb Cutlets with Roasted Courgettes and Beetroot.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Prepare Main Ingredients
  2. Get 4 Lamb Cutlets
  3. Get 400 grams Beetroot (pre-cooked or raw)
  4. Make ready 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
  5. Make ready 6 Shallots
  6. Get 2 tbsp Balsamic Vinegar
  7. Make ready 2 tbsp Runny Honey
  8. Take Dressing
  9. Get 2 tbsp Balsamic Vinegar
  10. Take 2 tbsp Extra Virgin Olive Oil
  11. Take 2 tbsp Pine Nuts
  12. Make ready 6 Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)

A showstopping family curry, perfect for a special. Marinate with lemon juice, olive oil, garlic cloves and rosemary. Set a griddle pan over a high heat. Add the chunks of beetroot and stir them around in the pan.

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!

Set a griddle pan over a high heat. Add the chunks of beetroot and stir them around in the pan. Turn heat to very low and tip in the chickpeas - don't stir. Keep them warm while you cook the lamb. First, bruise the rosemary leaves with a pestle and mortar and chop them.

So that’s going to wrap this up for this special food lamb cutlets with roasted courgettes and beetroot recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!