andrewnutter

Lamb Cutlets with Caramelised Roast Vegetables by Andrew Nutter
lamb cutlets with caramelised roast vegetables
		Serves 4
12 lamb cutlets, trimmed of fat 6-8 tbsp olive oil 1 clove garlic, peeled and coarsely chopped Bunch of mixed herbs (basil, thyme and rosemary), coarsely chopped For the roast vegetables 1 aubergine 1 red pepper, seeded 1 yellow pepper, seeded 12 shallots, peeled and halved 12 new potatoes, half cooked and halved 4 tbsp olive oil 1 courgette, sliced 2 cloves garlic, peeled and chopped 1 tbsp honey Salt and freshly ground black pepper 4 basil leaves, shredded		You'll think you're in the Mediterranean with this dish. The flavours and textures must be tasted to be believed and the colours are out of this world! 1. Place the lamb cutlets in a shallow dish and sprinkle with the olive oil, garlic and herbs. Turn them in the mixture then cover and leave in a cool place for approximately 2 hours for the flavours to infuse. 2. Preheat the oven to 220ºC/425ºF/gas mark 7/fan oven 200ºC. 3. Cut the aubergine, red and yellow peppers into neat, small chip shapes. Mix them with the shallots, new potatoes and olive oil. 4. Place them in a roasting tray large enough to take them in a single layer, and put them in the oven to roast for about 15 minutes. 5. Add the courgette to the vegetables in the roasting tray with the garlic and honey. Stir to mix in the honey, season generously and return them to the oven for approximately 5 minutes more to give the vegetables time to caramelise.

6. Remove the cutlets from the marinade and season well. Heat an empty frying pan over a moderate heat for 2-3 minutes to make sure the cutlets are seared the instant they come into contact with it. Fry them until they are golden brown. 7. Remove the vegetables from the oven and scatter the shredded basil over them. Serve alongside the cooked cutlets.