Ingredients
4 small red onions
2 red peppers, quartered and de-seeded
3 tbsp olive oil
2 cloves garlic, peeled and crushed
4 slices Parma ham, finely chopped
2 tbsp fresh flat leaf parsley, finely chopped
2 tsp fresh rosemary, finely chopped
2 tsp Dijon mustard
Grated zest 1 lemon
2 tbsp freshly grated parmesan
12 lamb cutlets
3 tbsp balsamic vinegar
Salt and freshly ground black pepper
Method
1.Preheat the oven to 220C, 425F, Gas 7. Peel the red onions and cut into quarters through the root. Quarter and de-seed the red peppers and cut into large chunks. Toss the vegetables in 2 tbsp olive oil, season and arrange in a large roasting tin. Roast for about 20 minutes until they begin to brown at the edges.
2.Prepare the stuffing for the cutlets: place the garlic in a bowl. Add the Parma ham, chopped herbs, mustard, lemon zest and grated parmesan, season and mix well.
3.Cut some of the excess fat from each cutlet and slice horizontally into the meat to make a pocket. Push 1 tsp of the stuffing mix into the pocket in each cutlet and press together so the stuffing will not escape.
4.Heat the remaining olive oil in a large frying pan over a high heat. Add half of the cutlets and brown quickly on both sides. Remove from the pan and repeat with with the rest of the cutlets.
5.Lay the lamb on top of the roasted red onions and peppers, drizzle with balsamic vinegar and roast on the top shelf for 15 minutes.
6.Serve with crushed new potatoes.
4 small red onions
2 red peppers, quartered and de-seeded
3 tbsp olive oil
2 cloves garlic, peeled and crushed
4 slices Parma ham, finely chopped
2 tbsp fresh flat leaf parsley, finely chopped
2 tsp fresh rosemary, finely chopped
2 tsp Dijon mustard
Grated zest 1 lemon
2 tbsp freshly grated parmesan
12 lamb cutlets
3 tbsp balsamic vinegar
Salt and freshly ground black pepper
Method
1.Preheat the oven to 220C, 425F, Gas 7. Peel the red onions and cut into quarters through the root. Quarter and de-seed the red peppers and cut into large chunks. Toss the vegetables in 2 tbsp olive oil, season and arrange in a large roasting tin. Roast for about 20 minutes until they begin to brown at the edges.
2.Prepare the stuffing for the cutlets: place the garlic in a bowl. Add the Parma ham, chopped herbs, mustard, lemon zest and grated parmesan, season and mix well.
3.Cut some of the excess fat from each cutlet and slice horizontally into the meat to make a pocket. Push 1 tsp of the stuffing mix into the pocket in each cutlet and press together so the stuffing will not escape.
4.Heat the remaining olive oil in a large frying pan over a high heat. Add half of the cutlets and brown quickly on both sides. Remove from the pan and repeat with with the rest of the cutlets.
5.Lay the lamb on top of the roasted red onions and peppers, drizzle with balsamic vinegar and roast on the top shelf for 15 minutes.
6.Serve with crushed new potatoes.
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