Lamb Cutlets with Roasted Beetroot and Courgettes

If you are lucky enough to get hold of beetroot leaves or courgette flowers, use them as an eye-catching garnish in this delectable dish by Frank Bordoni
By Frank Bordoni
Lamb Cutlets with Roasted Beetroot and Courgettes
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 2 x 400 g beetroot, cooked
  • 2 courgettes
  • 4 tbsp groundnut oil
  • 12 x 70 g lamb cutlets, bones trimmed
  • 90 ml balsamic vinegar
  • 3 tbsp clear honey

For the pinenut vinaigrette

  • 1 tbsp water
  • 2 tbsp balsamic vinegar
  • 90 ml extra virgin olive oil
  • 3 tbsp pine kernels
  • 12 sage leaves
  • salt and black pepper

Method

1. Preheat the oven to 190C/gas 5. Halve the beetroot and cut each portion into six wedges. Chunk each courgette into 6 pieces and tip both vegetables into a roasting tin, just large enough to hold them. Season well and pour over half the groundnut oil. Roast for 10-15 minutes, turning them once during cooking.

2. While the beetroot and courgettes are in the oven, fry the cutlets. Heat a large frying pan with the remaining groundnut oil and when hot, cook the lamb cutlets for 3 -4 minutes on each side, until golden. Transfer to a plate and leave on one side to rest for 10 minutes.

3. Drain the fat from the pan and add the balsamic vinegar. Boil for 1 minute before stirring in the honey. Cook down for a further minute - until thick and sticky. Turn off the heat and return the lamb cutlets back to the pan coating them well with the glaze.

4. To make the dressing; whisk the water with the balsamic vinegar and olive oil. Stir in the pine nuts and sage and season well.

5. To serve, spoon the beetroot and courgettes onto a plate, drizzle over the dressing and top with the warm cutlets. If you've managed to get hold of beetroot leaves and courgette flowers, use them as a garnish.

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