Herbed Lamb Cutlets With Roasted Vegetables
This roasted lamb cutlets with vegetables is a mouthwatering dish that combines tender lamb cutlets with a colorful array of roasted peppers, sweet potatoes, courgettes, and red onions. Seasoned with fragrant thyme and mint, the lamb is cooked to perfection alongside the roasted vegetables, resulting in a flavorful and satisfying meal. Enjoy the delicious blend of flavors and textures in every bite!
— Constant Cookbook
Ingredients
- 2 peppers , any colour, deseeded and cut into chunky pieces
- 1 large sweet potato , peeled and cut into chunky pieces
- 2 courgettes , sliced into chunks
- 1 red onion , cut into wedges
- 1 tbsp olive oil
- 8 lean lamb cutlets
- 1 tbsp thyme leaves , chopped
- 2 tbsp mint leaves, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 429 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.2 milligram of sodium
Comments
No comments found.