A delicious combination of vegetables roasted with herby lamb cutlets.
deseeded and cut into 4-5cm pieces
peeled and cut into 4-5cm pieces
cut into 8 wedges
excess fat removed
Preheat the oven to 220C (200C fan).
Place the pieces of
, and onion in a large baking tray; drizzle with 1tbsp olive
, season well and roast for 25 mins.
Combine the chopped
with 0.5 tbsp olive oil and seasoning, pat well on both sides of each cutlet and leave to marinate in the room temperature.
Take the vegetables out from the oven, push them aside to make space for the lamb.
Place the cutlets on the tray in a single layer, put the
on top of the veggies and put the tray back in the oven for 10 minutes.
Turn the cutlets over and put into the oven for 10 minutes more.
Serve the cutlets on top of the vegetables.