Mediterranean recipe for 4 people, takes only 45 mins; recipe has pepper, sweet potato, courgette, red onion, olive oil, lamb cutlet, thyme leaf and mint.
Herbed lamb cutlets with roasted vegetables
Course: Mediterranean
Servings
4
servings
Prep time
15 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Red Onion: 1 red onion, cut into wedges
- Pepper: 2 peppers, any colour, deseeded and cut into chunky pieces
- Courgette: 2 courgettes, sliced into chunks
- Mint: 2 tbsp mint leaves, chopped
- Sweet Potato: 1 large sweet potato, peeled and cut into chunky pieces
- Thyme Leaf: 1 tbsp thyme leaf, chopped
- Lamb Cutlet: 8 lean lamb cutlets
Directions
- 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.
