Recipe: Appetizing Lamb Cutlets with Roasted Courgettes and Beetroot

Lamb Cutlets with Roasted Courgettes and Beetroot.

You can cook Lamb Cutlets with Roasted Courgettes and Beetroot using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lamb Cutlets with Roasted Courgettes and Beetroot

1. You need of Main Ingredients.
2. You need 4 of Lamb Cutlets.
3. It's 400 grams of Beetroot (pre-cooked or raw).
4. You need 3 of Baby Courgettes (or one normal - also that's zucchini for US folk!).
5. You need 6 of Shallots.
6. Prepare 2 tbsp of Balsamic Vinegar.
7. Prepare 2 tbsp of Runny Honey.
8. You need of Dressing.
9. Prepare 2 tbsp of Balsamic Vinegar.
10. Prepare 2 tbsp of Extra Virgin Olive Oil.
11. Prepare 2 tbsp of Pine Nuts.
12. Prepare 6 of Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK).

Lamb Cutlets with Roasted Courgettes and Beetroot instructions

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!.