Lamb Cutlets, Shallot Puree and Honey Roast Root Vegetables | ExpatWomanFood.com
Delicious lamb cutlets with a shallot puree and honey roasted root vegetables – perfect for special occasions or a comforting weeknight meal.
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Ingredients
- 4 lamb cutlets
- 1 fat clove of garlic
- A sprig of fresh rosemary
- Olive oil
- Salt
- black pepper
- 300g shallots
- 50g butter
- 2-3 bay leaves
- 75ml chicken stock
- 4 tablespoons of double cream
- 2 parsnips
- 3 carrots
- 2 red onions
- 4 teaspoons of runny honey
- A few sprigs of fresh thyme
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