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Easiest Way to Prepare Quick Lamb Cutlets with Roasted Courgettes and Beetroot

 ·  ☕ 3 min read  ·  ✍️ Lawrence Hart

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

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lamb cutlets with roasted courgettes and beetroot. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Lamb Cutlets with Roasted Courgettes and Beetroot is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular 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 can achieve that.

The ingredients needed to make Lamb Cutlets with Roasted Courgettes and Beetroot:
  1. Make ready Main Ingredients
  2. Take Lamb Cutlets
  3. Get Beetroot (pre-cooked or raw)
  4. Make ready Baby Courgettes (or one normal - also that's zucchini for US folk!)
  5. Get Shallots
  6. Make ready Balsamic Vinegar
  7. Make ready Runny Honey
  8. Take Dressing
  9. Take Balsamic Vinegar
  10. Take Extra Virgin Olive Oil
  11. Prepare Pine Nuts
  12. Get Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)
Steps 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 is going to wrap this up for this special 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 is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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