Step-by-Step Guide to Prepare Mario Batali Lamb Cutlets with Roasted Courgettes and Beetroot

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, lamb cutlets with roasted courgettes and beetroot. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Lamb Cutlets with Roasted Courgettes and Beetroot is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Lamb Cutlets with Roasted Courgettes and Beetroot is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have lamb cutlets with roasted courgettes and beetroot using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lamb Cutlets with Roasted Courgettes and Beetroot:

1. Make ready Main Ingredients
2. Make ready Lamb Cutlets
3. Get Beetroot (pre-cooked or raw)
4. Prepare Baby Courgettes (or one normal - also that's zucchini for US folk!)
5. Make ready Shallots
6. Take Balsamic Vinegar
7. Prepare Runny Honey
8. Get Dressing
9. Make ready Balsamic Vinegar
10. Get Extra Virgin Olive Oil
11. Make ready Pine Nuts
12. Get Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)

Steps to make Lamb Cutlets with Roasted Courgettes and Beetroot:

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!

So that’s going to wrap this up for this exceptional food lamb cutlets with roasted courgettes and beetroot recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!