Wash and peel the carrots. Slice off the ends and discard.
Wash the asparagus. Slice off the ends (about 1”) and discard. Remove any tough fibrous skin near the base, then cut the asparagus in half.
Wash the broccolini and drain.
Wash and slice the bulb of garlic skin-on cross-sectionally into half.
Wash and slice the 2 cloves of garlic diagonally about ½” from the root.
Wash, peel and slice the onions into thin strips
Rub the lamb cutlets with a little salt and a dash of black pepper.
(Optional) Wash the mint leaves and pat dry with a kitchen towel. Pluck off the stems and discard, then chop the leaves very finely.
Parboil the carrots until soft. Blanch the broccolini and asparagus.
Place the carrots, capsicums and the 2 halves of the garlic bulb in a baking tray. Sprinkle 2 TBsp of olive oil over it and bake at 160°C for 10-15 minutes or until slightly caramelised.
Add the asparagus and broccolini to the tray and bake for another 2 minutes. Then remove the tray from the oven.
In a non-stick pan, heat up 2 TBsp of olive oil over high heat.
Add in the lamb cutlets a few at a time. Fry for about 3 minutes on each side or until slightly browned.
During frying, rub the lamb cutlets all over with the cut end of the garlic clove. Then use 2 sprigs of rosemary to brush over the cutlets on both sides. Remove from heat and let it stand for a few minutes.
Place the bunch of cherry tomatoes in the same pan to sear it until it turns slightly limp. Transfer it to the tray of baked vegetables and pour the juices of the lamb over the baked vegetables.
Plate the lamb cutlets and the baked vegetables. Serve with mint sauce.
Mint Sauce (optional)
Add the castor sugar and hot water to the mint leaves. Mix well until the sugar dissolves.
Add the honey, white wine vinegar and a pinch of salt to the mixture, and mix well. Then transfer to a sauce dish. The Ultimate 30-Minute Rosemary Lamb Cutlet Recipe | All plated and ready to serve!
Buy the larger Australian or Holland asparagus as they are a better choice for this dish then the smaller Thai asparagus.
Add the asparagus and brocollini last to the tray for roasting as they cook very quickly. Once overcooked, they will become too soft.
Do not overcook the lamb. Aim to get it medium rare or just done, otherwise it will lose its tenderness.
Try cooking one piece first to get your preferred doneness if you want to test out the heat and timing,
Use ready-made mint sauce to save on cooking time.
Or add some white wine and broth into the lamb juices and simmer for a few minute, to serve as a sauce for the lamb instead of mint sauce.
If you intend to make the mint sauce from scratch, buffer in an additional 15-20 minutes because plucking and chopping the mint leaves can take some time.