Wednesday, 12 April 2017

Herbed Lamb Cutlets with Roast Vegetables
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion, ideal for Easter Sunday.

·         2 peppers (any colour) deseeded and cut into chunks
·         1 large sweet pepper, peeled and cut into chunks
·         2 courgettes, sliced into chunks
·         1 red onion, cut into wedges
·         1 tbsp olive oil
·         8 lean lamb cutlets
·         1 tbsp thyme leaf, chopped
·         2 tbsp mint leaves, chopped
1.    Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
2.    Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
3.    Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
4.    Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

--Recipe taken from Good Food Magazine--

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