Bought rack of lamb cutlets, long shape medley capsicums, carrots, and a punnet of medley cherry tomatoes on sale. Today not using air fryer but my beloved old oven.

“Lamb cutlets are tender and flavorful rib chops from a rack of lamb, valued for quick cooking methods like grilling and pan-frying. They provide complete protein, essential for muscle retention and body repair, and support nerve function, brain health, and red blood cell formation. They also enhance immune and metabolic health and contain absorbable heme iron, which aids oxygen transport and boosts concentration.”

“Long chili-like capsicums, also known as “sweet long peppers,” are sweet varieties of the Capsicum annuum species that resemble hot chilies but are non-spicy. They offer benefits for immune support, collagen production, and eye health, and help reduce body-wide inflammation. Additionally, they are high in dietary fiber, aiding digestion and promoting satiety.”

“A medley of cherry tomatoes is a colourful mix of various varieties, including red, yellow, orange, and sometimes dark purple. These low-calorie fruits are rich in antioxidants, phytonutrients, potassium, and lycopene, which benefit heart health and protect against age-related eye conditions. They also contain lutein and zeaxanthin for eye protection, while antioxidants like lycopene and beta-carotene help shield the skin from UV damage. A one-cup serving has about 25 calories, 2 grams of fiber, and is a good source of Vitamin C and Vitamin A, supporting collagen production and immune function.”

“Carrots and green peas are nutritious vegetables; carrots are high in beta-carotene (Vitamin A), benefiting eye health and immunity, while green peas provide plant-based protein and fiber that aid in digestion and blood sugar control. Together, they offer a low-calorie, complementary pairing that enhances nutrient absorption and promotes a healthy diet.”

Grateful to have lamb cutlets as they are always very expensive. Thank you, God for the lamb cutlets and all th other food too. My meal is healthy, delicious, and doing it in two methods: oven and boiling.

Ingredients

Rack of lamb cutlets, and marinade

12 rack of lamb cutlets
3 Tbs oil
1 tbsp balsamic vinegar
2-4 Tbs cracked black pepper
1 1/2 Tbs salt

Long capsicums, and medley cherry tomatoes

12 long capsicums
a punnet of medley cherry tomatoes, about 250 g loose no vine
cracked black pepper
oil
salt

Carrots and green peas

4 small carrots
120 g green peas
salt

Method

Rack of lamb cutlets, and marinade

If the cutlets have a thick fat cap, trim it down to about 5mm. In a bowl, whisk together oil, cracked black pepper, balsamic vinegar, and salt. Place the 12 lamb cutlets into double zip lock bags. Pour the black pepper marinade over the top, making sure every cutlet is thoroughly coated.

Place it in the fridge for at least 1-2 hours or if you like leave them overnight for a deeper flavour. I just place in fridge for 1-2 hours which is ideal to let the pepper flavour penetrate. Remember take the cutlets out of the fridge about 30 minutes before cook them so they come closer to room temperature for even cooking.

Long capsicums, and medley cherry tomatoes

Wash and thoroughly dry the 12 long capsicums. Cut them in half lengthwise and discard the seeds. Gently wash and pat them dry.

Roast long capsicums first

Preheat oven to 180°C fan-forced. Arrange the capsicums in a single layer on a large roasting tray. Toss lightly with olive oil, salt, and pepper. Roast for 15 minutes until the skins start to blister and the peppers begin to soften.

Rack of lamb cutlets, and medley cherry tomatoes

Using mitten or oven gloves to remove the baking tray from oven. Nestle the 12 lamb cutlets and the punnet of cherry tomatoes in between the capsicums. Drizzle a little olive oil over the tomatoes so they are primed to blister.

Place the tray back in the oven. Roast for 10 to 12 minutes for (medium-rare). I prefer medium-well, so, I had added a few more minutes about 15-18 minutes. Transfer the lamb cutlets to a warm plate, cover loosely with foil, and let them rest for 5-8 minutes so the juices redistribute.

Carrots and green peas

Fill a small pot with water. Add a pinch of salt. Bring to a rolling boil. Put the sliced carrots into the boiling water. Cook the carrots alone for 4 minutes. Pour the 120g of peas into the same pot. Boil both together for 2 to 3 more minutes. Pierce a carrot with a fork. It should be tender. Pour the vegetables into a colander to remove water.

Assemble

The picture above is my plate. Lay the carrots in a row on the left top of the plate. Then 3 different colours tomatoes, followed by 3 different colour long capsicum pieces, and some peas. Next the 3 lamb cutlets, then place a red and a yellow long capsicum pieces on top of cutlets and two tomatoes; I stuck under to hold the cutlet and prevent it from sliding down. Serve immediately with a glass of Merlot!!!

https://helenscchin.com/2023/07/16/rack-of-lamb-roasted-vegetables-with-boiled-vegetables/

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