Lamb Cutlets with Roasted Courgettes and Beetroot

Name: Lamb Cutlets with Roasted Courgettes and Beetroot
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 Lamb Cutlets; 400 grams Beetroot (pre-cooked or raw); 3 Baby Courgettes (or one normal - also that's zucchini for US folk!); 6 Shallots; 2 tbsp Balsamic Vinegar; 2 tbsp Runny Honey; 2 tbsp Balsamic Vinegar; 2 tbsp Extra Virgin Olive Oil; 2 tbsp Pine Nuts; 6 Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)

Martin Benson @cook_2898976

Lamb Cutlets with Roasted Courgettes and Beetroot

Martin Benson @cook_2898976

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Ingredients

30 mins

2 servings

Main Ingredients
4Lamb Cutlets
400 gramsBeetroot (pre-cooked or raw)
3Baby Courgettes (or one normal - also that's zucchini for US folk!)
6Shallots
2 tbspBalsamic Vinegar
2 tbspRunny Honey
Dressing
2 tbspBalsamic Vinegar
2 tbspExtra Virgin Olive Oil
2 tbspPine Nuts
6Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)

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Steps

30 mins

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!