Lamb Cutlets with Roasted Courgettes and Beetroot.
You can have Lamb Cutlets with Roasted Courgettes and Beetroot using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lamb Cutlets with Roasted Courgettes and Beetroot
- Prepare of Main Ingredients.
- Prepare 4 of Lamb Cutlets.
- It's 400 grams of Beetroot (pre-cooked or raw).
- It's 3 of Baby Courgettes (or one normal - also that's zucchini for US folk!).
- You need 6 of Shallots.
- It's 2 tbsp of Balsamic Vinegar.
- It's 2 tbsp of Runny Honey.
- You need of Dressing.
- It's 2 tbsp of Balsamic Vinegar.
- You need 2 tbsp of Extra Virgin Olive Oil.
- You need 2 tbsp of Pine Nuts.
- Prepare 6 of Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK).
Lamb Cutlets with Roasted Courgettes and Beetroot step by step
- 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!.
