Eat with the seasons – in spring, lamb is at its most tender. It’s a good source of zinc, iron and B vitamins, and, together with these Mediterranean vegetables, makes a delicious and nutritious dinner.
Preparation time: 15 minutes
Marinating time: 1 hour (or overnight)
Cooking time: 40 minutes
Preheat oven to 200°C/Gas 6
- 8 Lamb cutlets
- Small bunch rosemary, leaves only, finely chopped
- 5 Garlic cloves, peeled and crushed
- Freshly ground black pepper
- 1 Large red pepper, deseeded and cut into bite-size pieces
- 1 Large yellow pepper, deseeded and cut into bite-size pieces
- 1 Red onion, peeled and cut into wedges
- 8 Tomatoes, cut into quarters
- 2 Portobello mushrooms, cut into eighths
- 300g New potatoes, cooked
- 3 Courgettes, cut into bite-size chunks
- 1 Tablespoon balsamic vinegar
- Place the lamb cutlets in a bowl together with half the rosemary and garlic and a few twists of black pepper. Leave to marinate for at least 1 hour or overnight.
- When you are ready to start cooking, place the peppers, onion, tomatoes, mushrooms, potatoes and courgettes into a large roasting tin. Scatter over the remaining rosemary leaves and garlic and season with black pepper. Roast in the oven for 30 minutes or until soft and golden. Shake the tin halfway through cooking to turn the vegetables.
- Turn the oven off and preheat the grill to high. Lay the lamb cutlets on a grillpan and grill for 3 minutes on each side. Remove the meat from the grill, cover loosely with foil and leave to rest for a few minutes.
- Place the roasting tin with the vegetables on the hob and drizzle over the balsamic vinegar. Cook for 2 minutes until the vinegar caramelises.
Spoon the vegetables onto warmed serving plates and arrange the lamb cutlets on top.
Recipe and photo taken from The Pure Package: The DIET for Food Lovers, Jennifer Irvine, available from all leading retailers and from Amazon