|Photo: Herbed lamb cutlets with roasted vegetables recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Herbed lamb cutlets with roasted vegetables recipe. Enjoy cooking and learn how to make Herbed lamb cutlets with roasted vegetables.
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion
Prep 15 mins
Cook 45 mins
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
Heat panggangan 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 panggangan 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.
Nutrition Per Serving
429 kcalories, protein 19.0g, carbohydrate 23.0g, fat 29.0 g, saturated fat 13.0g, fibre 6.0g, sugar 12.0g, salt 0.2 g
Recipe from Good Food magazine, June 2012.