Almond & honey pastries with orange cream
Serve these prepare-ahead puds with coffee, dessert wine or fresh mint tea for a real after-dinner treat
Herbed lamb cutlets with roasted vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 peppersany colour, deseeded and cut into chunky pieces
- 1 large sweet potatopeeled and cut into chunky pieces
- 2 courgettessliced into chunks
- 1 red onioncut into wedges
- 1 tbsp olive oil
- 8 lean lamb cutlets
- 1 tbsp thyme leafchopped
- 2 tbsp mintleaves, chopped
Nutrition: per serving
- kcal429
- fat29g
- saturates13g
- carbs23g
- sugars12g
- fibre6g
- protein19g
- salt0.2glow
Method
step 1
Heat oven 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.
step 2
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.
step 3
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 oven for 10 mins.
step 4
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.
