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Lamb Cutlets with Roasted Vegetables and Herb Dressing


  1. Preheat the oven to Gas Mark 6, 200ºC.
  2. 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.
  3. To make the dressing: Combine all the dressing ingredients in a small bowl. Mix well, taste and season.
  4. To cook the lamb: Brush a little oil over the cutlets and season with salt and black pepper.
  5. 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.