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Ingredients
- 2 large parsnips, peeled, core removed, cut into sticks
- 1/2 cauliflower, cut into florets
- 3 carrots, peeled and cut into sticks
- 3cm piece turmeric, peeled and grated
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- Sea salt
- Freshly ground white pepper
- 1/4 cup olive oil
- Vegetable oil
- 12 lamb cutlets
Method
Preheat oven to 180C. Place all the vegetables, turmeric, garlic and cumin in a roasting tray and season well. Drizzle with olive oil and roast until golden brown and cooked through (about 25 minutes). If the cauliflower starts to brown too quickly, remove and keep warm. Heat a little vegetable oil in a frypan or preheat a barbecue or grill.
Season lamb cutlets. Pan-fry or grill on both sides until brown and cooked to your liking (about three minutes on each side). Serve with roast vegetables.
