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

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Lamb Cutlets with Roasted Courgettes and Beetroot is something that I’ve loved my whole life. They are fine and they look fantastic.

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

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