Recipe of Homemade Lamb Cutlets with Roasted Courgettes and Beetroot

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Super Quick Homemade Lamb Cutlets with Roasted Courgettes and Beetroot. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Lamb Cutlets with Roasted Courgettes and Beetroot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lamb Cutlets with Roasted Courgettes and Beetroot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lamb Cutlets with Roasted Courgettes and Beetroot is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lamb Cutlets with Roasted Courgettes and Beetroot estimated approx 30 mins.

To get started with this particular recipe, we must 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 it.

Ingredients and spices that need to be Prepare to make Lamb Cutlets with Roasted Courgettes and Beetroot:

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

Steps to make 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!

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So that's going to wrap it up with this exceptional food Simple Way to Prepare Award-winning Lamb Cutlets with Roasted Courgettes and Beetroot. Thanks so much for reading. I'm sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!