Ingredients


2 peppers, red or yellow, deseeded and cut into chunky pieces

200g cooked new potato, cut into halves

2 zucchini, sliced into chunks

1 tbsp olive oil

8 lean lamb cutlets

1 tbsp thyme leaf, chopped

2 tbsp mint leaves, chopped











Method


Heat oven to 220C/200C fan/gas 7. Put the peppers, potato, and zucchini on a large baking tray and drizzle over the oil.

Season with lots of ground black pepper. Roast for 25 mins.

Meanwhile, trim the lamb of as much fat as possible.

Mix the herbs with a few twists of ground black pepper and pat all over the lamb.

Take the vegetables out of the oven, turn over and push to one side of the tray.

Place the cutlets on the hot tray and return to the oven for 10 mins.

Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred.

Mix everything on the tray and serve.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Herbed lamb cutlets with roasted vegetables
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