Lamb Cutlets with Roasted Courgettes and Beetroot

Name: Lamb Cutlets with Roasted Courgettes and Beetroot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

1
If the beetroot is raw then cook it in boiling water for 30 minutes and then peel it.
2
If it's already cooked, skip to 2!
3
PREHEAT the oven to 200C.
4
Chop the beetroot and courgette into rough chunks and put them in a roasting tray with the shallots.
5
Season well and drizzle with olive oil.
6
Roast for 15 minutes, giving the tray an occasional shake.
7
MEANWHILE, Make the dressing: whisk together the vinegar, oil and then add the pine nuts and sage and season.
8
Now, get a frying pan on a medium heat and fry the lamb cutlets in some oil for 4 minutes on each side.
9
Once cooked, transfer to a plate.
10
Drain excess fat from the pan and add the balsamic vinegar (from the main ingredients).
11
Let it boil for a minute or so and then stir in the honey and give it another minute until sticky.
12
Return the lamb to the pan and coat it in the glaze.
13
By this time, the veg should have roasted so you can plate up!

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Lamb Cutlets with Roasted Courgettes and Beetroot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!