Lamb Cutlets with Roasted Courgettes and Beetroot.

Lamb Cutlets with Roasted Courgettes and Beetroot Lamb Cutlets with Roasted Courgettes and Beetroot very diverse and own mind taste that unique. Several kinds of Lamb Cutlets with Roasted Courgettes and Beetroot recipes are also enough convenient to process and dont pick up lengthy. Although not everyone likes Lamb Cutlets with Roasted Courgettes and Beetroot food, currently several people are get attached and like the various Lamb Cutlets with Roasted Courgettes and Beetroot foods on hand. This could be visible of the number of restaurants that supply Lamb Cutlets with Roasted Courgettes and Beetroot as one of the serving. You can have Lamb Cutlets with Roasted Courgettes and Beetroot using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lamb Cutlets with Roasted Courgettes and Beetroot

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

Lamb Cutlets with Roasted Courgettes and Beetroot step by step

  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!.

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