Lamb Cutlets with Roasted Courgettes and Beetroot

Lamb Cutlets with Roasted Courgettes and Beetroot
Steps
- 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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