Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Lamb Cutlets with Roasted Courgettes and Beetroot is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Lamb Cutlets with Roasted Courgettes and Beetroot:
- Make ready Main Ingredients
- Make ready 4 Lamb Cutlets
- Get 400 grams Beetroot (pre-cooked or raw)
- Take 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
- Take 6 Shallots
- Take 2 tbsp Balsamic Vinegar
- Prepare 2 tbsp Runny Honey
- Prepare Dressing
- Prepare 2 tbsp Balsamic Vinegar
- Prepare 2 tbsp Extra Virgin Olive Oil
- Take 2 tbsp Pine Nuts
- Prepare 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:
- 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!
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.
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