If you’re searching for a dish that feels both comforting and elegant, these Herbed Lamb Cutlets with Roasted Root Vegetable & Lentil Medley deliver just that. The combination of earthy lentils, caramelized vegetables, and fragrant rosemary-kissed lamb creates a perfect harmony of textures and flavors.

This recipe is ideal for when you crave something wholesome yet elevated — a meal that satisfies your culinary creativity without requiring hours in the kitchen. It’s packed with nutrients, vibrant colors, and a beautiful balance of protein and fiber.

Serve it for a cozy dinner at home or impress your guests with its rustic presentation and rich aroma. Either way, this dish is bound to become a favorite on your table.

Ingredients

• 4 lamb cutlets (about 100g each)
• 150g dry Puy lentils
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 45 ml olive oil, divided
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 500 ml vegetable broth
• 1 lemon, for zest and juice
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). On a baking tray, toss the chopped carrots, parsnips, and red onion with half the olive oil, thyme, salt, and pepper. Roast for 25–30 minutes, or until tender and lightly caramelized.
2. While the vegetables roast, rinse the Puy lentils. In a medium saucepan, bring the vegetable broth to a boil. Add the lentils, reduce heat, and simmer for 20–25 minutes until tender but not mushy. Drain any excess liquid.
3. Pat the lamb cutlets dry. Season both sides generously with salt, pepper, minced garlic, and chopped rosemary.
4. Heat the remaining olive oil in a large skillet over medium-high heat. Sear the lamb cutlets for 3–4 minutes per side for medium-rare, or until cooked to your preference.
5. In a large bowl, combine the cooked lentils and roasted vegetables. Stir in the zest and juice of half a lemon. Season to taste with additional salt and pepper.
6. Serve the lentil and vegetable medley onto plates and top with the warm herbed lamb cutlets. Garnish with a final squeeze of lemon juice if desired.

Tips & Substitutions

• Swap the protein: Replace lamb cutlets with grilled chicken thighs or roasted portobello mushrooms for a lighter twist.
• Make it ahead: The lentil and vegetable medley can be prepared a day in advance and reheated gently before serving.
• Boost flavor: Add a drizzle of balsamic glaze or a sprinkle of toasted pine nuts for extra depth and crunch.

Nutrition

Calories: 1350 kcal

• Fat: 70g
• Carbohydrates: 80g
• Fiber: 30g
• Protein: 85g