Lamb Cutlets with Roasted Vegetables and Herb Dressing

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Main

8 lamb cutlets, well-trimmed
500g each of carrots, potatoes and butternut squash, peeled and chopped into 5cm chunks
2 beetroots, well-scrubbed and cut into wedges
2 onions, peeled and cut into quarters, through the root
2 tablesp. rapeseed or olive oil
Salt and freshly ground black pepper

Herb Dressing

2 tablesp. olive oil
20g mixed organic herbs, finely chopped – parsley, basil, mint and chives all work well
Juice of ½ lemon
Salt and freshly ground black pepper

To serve: Pea shoots or other organic herbs to garnish

Preheat the oven to Gas Mark 6, 200ºC.
To roast the vegetables: Put the prepared vegetables, beetroots and onions in a large roasting tin, drizzle with oil and season with salt and pepper. Place in the preheated oven and cook for 20-30 minutes until tender.
To make the dressing: Combine all the dressing ingredients in a small bowl. Mix well, taste and season.
To cook the lamb: Brush a little oil over the cutlets and season with salt and black pepper.
Heat the barbecue, grill or griddle pan to high and cook the lamb for 3-4 minutes on each side until cooked to your liking, turning once.

Serving Suggestions

Serve the cutlets with the roasted vegetables. Drizzle over a little of the dressing.

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