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Roast Lamb Cutlets With Vegetables

Agnieszka Weiner
A delicious combination of vegetables roasted with herby lamb cutlets.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 2 people


  • 1 red pepper deseeded and cut into 4-5cm pieces
  • 3 sweet potatoes peeled and cut into 4-5cm pieces
  • 1 red onion cut into 8 wedges
  • 1.5 tbsp olive oil
  • 1.5 tbsp thyme leaves thinly chopped
  • 3 tbsp mint leaves thinly chopped
  • 8 lamb cutlets excess fat removed
  • 100 g cherry tomatoes


  • Preheat the oven to 220C (200C fan).
  • Place the pieces of peppers, sweet potatoes, and onion in a large baking tray; drizzle with 1tbsp olive oil, season well and roast for 25 mins.
  • Combine the chopped herbs with 0.5 tbsp olive oil and seasoning, pat well on both sides of each cutlet and leave to marinate in the room temperature.
  • Take the vegetables out from the oven, push them aside to make space for the lamb.
  • Place the cutlets on the tray in a single layer, put the tomatoes on top of the veggies and put the tray back in the oven for 10 minutes.
  • Turn the cutlets over and put into the oven for 10 minutes more.
  • Serve the cutlets on top of the vegetables.
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