Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
For perfect lamb cutlets every time, our easy pan-fried lamb cutlets recipe uses a little olive oil, sea salt and freshly ground black pepper. You could serve our lamb cutlets recipe alone, or try accompanying with a whizzed up pea and mint puree and serve with buttery new potatoes, sprinkled. Divide lamb cutlets among plates and scatter with herb salad. Add extra-virgin olive oil to resting juices from lamb, then spoon over lamb and salad and serve with pickled chillies and beetroot hummus.
Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Lamb Cutlets with Roasted Courgettes and Beetroot is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have 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
- Get 4 Lamb Cutlets
- Get 400 grams Beetroot (pre-cooked or raw)
- Get 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
- Prepare 6 Shallots
- Prepare 2 tbsp Balsamic Vinegar
- Prepare 2 tbsp Runny Honey
- Make ready Dressing
- Take 2 tbsp Balsamic Vinegar
- Make ready 2 tbsp Extra Virgin Olive Oil
- Prepare 2 tbsp Pine Nuts
- Take 6 Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)
The most common method is to griddle or barbecue the cutlets but they can be roasted in the oven too. Cutlets are simply cut from the rack - versatile and easy to cook, cutlets are tender and suit high temperature cooking methods such as pan-fry and grill. Roasting with the bone in adds flavour and delivers tender meat. For the best result sear in a hot pan or grill first, then transfer to the oven.
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!
Roasting with the bone in adds flavour and delivers tender meat. For the best result sear in a hot pan or grill first, then transfer to the oven. 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.
So that’s going to wrap this up for this exceptional food lamb cutlets with roasted courgettes and beetroot recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in 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!
