Ingredients: 2 peppers in any colour, deseeded and cut into chunky pieces, 1 large peeled and cut into chunky pieces, 2 courgettes, 2 carrots, sliced into chunks, 1 red onion, cut into wedges, 1 tbsp olive oil, 8 lean lamb cutlet, 1 tbsp thyme leaf, chopped, 2 tbsp mints, rosemary twigs
Directions: Heat oven to 220C/200C fan/gas 7. Put the peppers, carrots, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 minutes.
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. Heat olive oil in a frying pan, place lamb and fry on both sides for two-three minutes. Then put it aside.
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 minutes.
Turn the cutlets and cook for a further 10 minutes or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.
(I served with couscous)