How to Prepare Quick Lamb Cutlets with Roasted Courgettes and Beetroot

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Lamb Cutlets with Roasted Courgettes and Beetroot is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must 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:

1. Get Main Ingredients
2. Take 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. Prepare Dressing
9. Prepare 2 tbsp Balsamic Vinegar
10. Take 2 tbsp Extra Virgin Olive Oil
11. Make ready 2 tbsp Pine Nuts
12. Take 6 Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)

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!

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