Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion. Tender lamb cutlets are just fabulous with baby beetroot and a dollop tzatziki. You can boil, steam or roast the baby beets, but roasting them brings out the flavour Trim leaves from beetroot; reserve leaves.
Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Lamb Cutlets with Roasted Courgettes and Beetroot is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook lamb cutlets with roasted courgettes and beetroot using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lamb Cutlets with Roasted Courgettes and Beetroot:
- Prepare Main Ingredients
- Make ready 4 Lamb Cutlets
- Get 400 grams Beetroot (pre-cooked or raw)
- Prepare 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
- Take 6 Shallots
- Make ready 2 tbsp Balsamic Vinegar
- Get 2 tbsp Runny Honey
- Make ready Dressing
- Make ready 2 tbsp Balsamic Vinegar
- Get 2 tbsp Extra Virgin Olive Oil
- Make ready 2 tbsp Pine Nuts
- Prepare 6 Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)
Lamb cutlets are fantastic quickly cooked with a little salt, but lend themselves well to marinading as Alfred Prasad demonstrates in his Peshwari lamb kebabs. Lamb rack with sheep's yoghurt, pickled courgette and mint salsa verde. by Greg Cook. Lamb cutlets with flageolet bean, herb and lemon dip. Lamb cutlets are not actually as daunting a meal as one might think, not when NoMU fonds come to the rescue in this flavoursome recipe.
Steps 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!
Entertaining friends and family during the holidays doesn't have to be a mission. These lamb cutlets sound like a dish straight off one of those restaurants with a four. Today we are making a delicious variation of the humble crumbed lamb cutlets. For something different I mix the bread crumbs with crushed hazelnuts. I also use the off-cuts from the lamb to produce a hazelnut sauce (this is optional).
So that’s going to wrap it up for this special food lamb cutlets with roasted courgettes and beetroot recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
