Cumin lamb cutlets with roasted beetroots and orange


 Perfect Sunday Lunch ………………………….


For the vegetables

1 medium orange, zest and juice

1tsp cumin seeds

½ to ¾ tsp harrisa paste

4 medium steamed beetroots

3 rooster potatoes, peeled and roughly chopped

3 parsnips, peeled and roughly chopped

1 large leek, roughly sliced 

Rapeseed oil

For the cutlets

4 sprigs mint, chopped

½ tsp ground cumin

1 tsp wholegrain mustard

1 orange, zest and juice

3 tbsp rapeseed oil

8 lamb cutlets, French trimmed

Freshly ground black pepper

For the sauce

100g natural yoghurt

½ tsp ground cumin

6 sprigs mint, finely shredded

3 tbsp cold water

Salt and freshly ground black pepper

Mint, for garnishing

Preheat the oven to 180°C/fan 160°C/gas 4.

Mix the orange zest and juice, cumin seeds and harissa paste in a small bowl.

Place all the vegetables on a lined roasting tray, drizzle with oil and then spoon the orange mix over the top and season with salt and freshly ground black pepper. Toss well and roast in the preheated oven for about 30 minutes or until the vegetables are cooked. 

For the cutlets, place the mint, cumin, mustard, orange zest, orange juice and oil into a large shallow tray with sides.  Place the cutlets in the marinade, cover and leave for 30 minutes in the fridge, turning every 10 minutes.

To make the sauce, combine the yoghurt, ground cumin, shredded mint and water into a small serving bowl and leave in the fridge.

When ready to cook the cutlets, heat a large frying pan with oil over a high heat. Pat the cutlets slightly and place 4 in the fryingpan. Sear on both sides, turn down the heat slightly and cook for 3 to 4 minutes depending on the thickness of the cutlets or until the meat is cooked to your taste.

Remove from the pan and keep warm, repeating the next 4. Allow the cutlets to rest for 6 minutes.  

To serve, spoon the roasted vegetables onto a large warm platter, carefully arrange the cutlets on top.

Spoon over some sauce and serve the rest in a small bowl on the side.

Garnish with the mint leaves and serve immediately.


Tip: The cutlets will be equally delicious served with mustard mash potatoes or even cumin roasted sweet potatoes.

Fine foodCatherine FulvioGood living