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Marinated Victorian lamb cutlets with slow roasted root vegetables


Ingredients

Method

  1. Marinate lamb cutlets in a bowl with half the quantity of oil, mixed herbs, garlic and salt and pepper and refrigerate for 1 hour prior to cooking.
  2. Peel the carrot, turnip, Spanish onion, sweet potato and pumpkin. Cut all vegetables into a 2cm square, ensuring they are all similar size. Place into a baking tray with half the quantity of chopped mixed herbs, garlic, and oil. Bake at 180°C for approximately 45 minutes.
  3. Use marinated cutlets and chargrill or barbecue until desired temperature
  4. Heat gravy in a saucepan.
  5. Using an egg ring place mixed baked vegetables inside, then remove egg ring to form a circular shape with the vegetables.
  6. Place 5 cooked cutlets on top of vegetables then drizzle heated gravy over the top.
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