Lamb Cutlets with Roasted Courgettes and Beetroot

• 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)

1. If the beetroot is raw then cook it in boiling water for 30 minutes and then peel it.
2. If it's already cooked, skip to 2!
3. PREHEAT the oven to 200C.
4. Chop the beetroot and courgette into rough chunks and put them in a roasting tray with the shallots.
5. Season well and drizzle with olive oil.
6. Roast for 15 minutes, giving the tray an occasional shake.
7. MEANWHILE, Make the dressing: whisk together the vinegar, oil and then add the pine nuts and sage and season.
8. Now, get a frying pan on a medium heat and fry the lamb cutlets in some oil for 4 minutes on each side.
9. Once cooked, transfer to a plate.
10. Drain excess fat from the pan and add the balsamic vinegar (from the main ingredients).
11. Let it boil for a minute or so and then stir in the honey and give it another minute until sticky.
12. Return the lamb to the pan and coat it in the glaze.
13. By this time, the veg should have roasted so you can plate up!

cutlets, beetroot, shallots, vinegar, honey, vinegar, olive oil, nuts, sage would

Taken from cookpad.com/us/recipes/352687-lamb-cutlets-with-roasted-courgettes-and-beetroot (may not work)