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

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites food recipes. 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 popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Lamb Cutlets with Roasted Courgettes and Beetroot is something that I have loved my entire life. They’re nice and they look fantastic.

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. This leg of lamb recipe by Robert Thompson is utterly simple and marvellous to make. The lamb leg is chargrilled on a hot pan after marinating and then served with a flavourful Italian-style salsa verde.

To get started with this recipe, we have to 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 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. Take 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
  5. Get 6 Shallots
  6. Make ready 2 tbsp Balsamic Vinegar
  7. Make ready 2 tbsp Runny Honey
  8. Make ready Dressing
  9. Make ready 2 tbsp Balsamic Vinegar
  10. Prepare 2 tbsp Extra Virgin Olive Oil
  11. Prepare 2 tbsp Pine Nuts
  12. Take 6 Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)

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. While the beets roast, cook the lamb.

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!

Keep them warm while you cook the lamb. While the beets roast, cook the lamb. Season the lamb with za'atar and salt and pepper. Transfer to a plate to rest. Add the beet greens to the.

So that’s going to wrap this up with this exceptional food lamb cutlets with roasted courgettes and beetroot recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!