Hello hello! Ah it’s good to be back! haha I know it was only a week but it’s amazing how much you can switch off in a week especially if you have the luxury of your Mum cooking for you too!! (Thanks Mum!)…it’s lovely to have a break but I do always love being back in the kitchen!…So tonight we’re kicking off with an easy one..who am i kidding my meals are always easy which is hopefully what you guys think too! I so want these meals to be totally accessible to everyone…if i can cook them then you can too!!
So back to tonight…I always try to keep Monday nights fairly low key to ease me into the week!! If i can pack in lots of veggies, which is usually what my body is craving after any weekend indulgences, and keep the washing up to a minimal then i’m onto a winner! This meal certainly ticks those boxes and the salsa verde gives a good fresh kick of flavour too!
So start by loading up your tray with your veggies. Carrots, courgettes, cauliflower….whatever you have lying around. It’s a great way to use up any veg which is looking slightly sad and limp! Drizzle some olive oil and chilli oil and then season well…
Pop into a preheated oven and roast for around 30 mins…Once this is done pop your lamb cutlets on top of the veg and pop back into the oven for another 10 mins or so…depending on how pink you like your lamb!
..the only missing component is the salsa verde which is super quick and super simple. You just throw all the ingredients into a blender and blitz until desired consistency! I like a bit of texture. Taste this and adjust accordingly. It may need a few more capers or some more olive oil…and make sure you season well too!
Once everything is ready simply place the meat and veg onto a plate and spoon the salsa verde onto your lamb cutlets with a few toasted pine nuts…and that is literally it! But scroll down below for the full list of ingredients and method.
What you need:
- Choice of veggies – carrots, courgettes, cauliflower etc…all chopped into big chunks (Some tomatoes cut in half would also be good roasted with this meal!)
- Potatoes, new potatoes would be good sliced in half.
- Lamb cutlets
- Chilli oil
- Handful of toasted pine nuts
For the salsa verde (inspired by a recipe from @olivemagazine )
- Lemon zest and juice of half a lemon
- Handful of fresh mint leaves
- Handful of fresh parsley
- Glug of olive oil
- 1 garlic clove
- 3 tbsp capers – drained
- Salt and pepper
What you need to do:
🌟 Preheat your oven to 180C
🌟 Place your chopped veggies onto baking tray with olive oil, salt and pepper and some chilli oil.
🌟 Roast in the oven for 30mins
🌟 Whilst roasting the veg make your salsa verde by blending all the salsa verde ingredients in small food porocessor. Season and add any extra capers or oil or herbs to taste!
🌟 After half an hour take the veggies out and place your lamb on top and place back into the oven for 10/15mins. You could also grill your cutlets??
🌟when the meat and the veggies are cooked spoon some salsa verde on top of the meat and sprinkle some pine nuts over.
🌟Serve and enjoy!
So that’s it, pretty simple again which is definitely what i need on a Monday night! It Eases you into the week yet it’s packed with flavour and veggies!
See you next time! xx
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