- 2 peppers, any colour, deseeded and cut into chunky pieces
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 large sweet potato, peeled and cut into chunky pieces
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 courgettes, sliced into chunks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 red onion, cut into wedges
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 lean lamb cutlets
- 1 tbsp thyme leaf, chopped
- 2 tbsp mint leaves, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.