Lamb Cutlets with Roasted Courgettes and Beetroot
Ingredients
- 4 Lamb Cutlets
- 400 grams Beetroot (pre-cooked or raw)
- 3 Baby Courgettes (or one normal - also that's zucchini for US folk!)
- 6 Shallots
- 2 tbsp Balsamic Vinegar
- 2 tbsp Runny Honey
- 2 tbsp Balsamic Vinegar
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Pine Nuts
- 6 Sage Leaves, finely chopped (or a teaspoon of dried sage would be OK)
Instructions
Lamb Cutlets with Roasted Courgettes and Beetroot serves 2 original recipe by Cookpad Spain.
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