Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites food recipes. For mine, I will 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 current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Lamb Cutlets with Roasted Courgettes and Beetroot is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook lamb cutlets with roasted courgettes and beetroot using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lamb Cutlets with Roasted Courgettes and Beetroot:
- Prepare Main Ingredients
- Prepare 4 Lamb Cutlets
- Prepare 400 grams Beetroot (pre-cooked or raw)
- Get 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
- Make ready 6 Shallots
- Get 2 tbsp Balsamic Vinegar
- Make ready 2 tbsp Runny Honey
- Take Dressing
- Get 2 tbsp Balsamic Vinegar
- Make ready 2 tbsp Extra Virgin Olive Oil
- Take 2 tbsp Pine Nuts
- Get 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.
So that is going to wrap it up with this exceptional food lamb cutlets with roasted courgettes and beetroot recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
