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Roast Lamb Cutlets With Vegetables And Herbs

An image of Roast Lamb Cutlets with Vegetables and Herbs set on a white plate. The vegetables include: sweet potatoes, red peppers, onions and cherry tomatoes.

Who Introduced Me To Roast Lamb?

Thanks to my daughters I hardly eat any meat these days. Firstly, it is much easier to cook one vegetarian meal for all of us. Secondly, I know that a plant-based diet is much healthier than the one including meat. However, I feel I am not ready yet to become proper vegetarian or pescatarian. I still have my favourite meat dishes that I enjoy having from time to time, like, e.g. Peking Duck or Chicken Stir-fry. Well-prepared lamb is something else I can’t give up yet. It may be because I discovered it pretty late in my life (when I was well over 20) and I haven't had enough time yet to enjoy it fully.

For many years lamb wasn’t popular in Poland at all even though vast amounts of sheep were raised here. I am not sure why this was the case. Perhaps it was connected with its strong smell or lack of knowledge about how to cook it properly. So it was my husband’s family that introduced lamb to me. And it is my husband who has been preparing lamb in our house for years now. From time to time when we are lucky to buy a leg he makes his roast lamb with the mint sauce and all the trimmings. He does it so well that he has even managed to convert some lamb-hating guests.

 

Roast Lamb Cutlets With Vegetables and Herbs – Delicious Combination, Convenient Meal

But time has changed, and lamb slowly becomes more popular here. It also means that it gets a bit easier to buy it. (Which in reality means that – unlike in the past, when you almost had to contact the producers directly – nowadays a few times per year it is possible to buy it in shops). So when a few days ago I found these beautiful, fresh lamb cutlets, I quickly purchased a lot of them and put some to my freezer. Now I can experiment with recipes lamb cutlets.

I based my first try out on this recipe. I liked it, but straight away I decided to use more herbs as I wanted to cover the cutlets very well in the fragrant mixture. Additionally, I omitted courgettes (my husband is not to keen on them) and replaced them with some cherry tomatoes (I love when they burst when I eat them, and then I can enjoy their sweet taste).

The combination of herby roast lamb cutlets with vegetables worked deliciously. I am also sure I will use this recipe for Roast Lamb Cutlets with Vegetables and Herbs many times again because it is very convenient. You can prepare everything in advance, and later you only have to control time to add other ingredients to the oven.



Print Recipe
Roast Lamb Cutlets With Vegetables
A delicious combination of vegetables roasted with herby lamb cutlets.
An image of Roast Lamb Cutlets with Vegetables and Herbs seen from the above.
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
An image of Roast Lamb Cutlets with Vegetables and Herbs seen from the above.
Instructions
  1. Preheat the oven to 220C (200C fan).
  2. Place the pieces of peppers, sweet potatoes, and onion in a large baking tray; drizzle with 1tbsp olive oil, season well and roast for 25 mins.
  3. Combine the chopped herbs with 0.5 tbsp olive oil and seasoning, pat well on both sides of each cutlet and leave to marinate in the room temperature.
  4. Take the vegetables out from the oven, push them aside to make space for the lamb.
  5. Place the cutlets on the tray in a single layer, put the tomatoes on top of the veggies and put the tray back in the oven for 10 minutes.
  6. Turn the cutlets over and put into the oven for 10 minutes more.
  7. Serve the cutlets on top of the vegetables.
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An image of Roast Lamb Cutlets with Vegetables and Herbs set on a white plate. The vegetables include: sweet potatoes, red peppers, onions and cherry tomatoes. The meal is set on two white plates. Next to each plate there are knives and forks on napkins, and glasses with water and lemon slices. There are also pink roses in between the plates.

 

Related recipes:

Chicken Stir-Fry with Broccoli and Cashew Nuts

Peking Duck

Roasted Asparagus with New Potatoes


2 Comments

  1. Looks delicious

  2. Thank you, it really was 🙂

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