Herby lamb with roast aubergine & Puy lentils

Herby lamb with roast aubergine & Puy lentils

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(1 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 2
Give your traditional roast a new spin with this rosemary encrusted rack of lamb, served over dressed lentils, aubergine and red onion.

Nutrition and extra info

Nutrition: per serving

  • kcal551
  • fat23g
  • saturates7g
  • carbs42g
  • sugars13g
  • fibre15g
  • protein45g
  • salt1.5g
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Ingredients

  • 1 aubergine, halved lengthways
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 tbsp rapeseed oil, plus extra for brushing
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 medium red onions, cut into wedges
  • 300g French trimmed rack of lamb, any visible fat removed
  • 1 tbsp finely chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 250g pack cooked Puy lentils
  • good handful mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • good handful flat leaf parsley
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp pine nuts (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Slash the aubergine several times and brush with a little oil. Put the onions in a small roasting tin, place the aubergine on top and roast for 20 mins. Meanwhile, season the lamb with pepper and press the rosemary onto the outside. Add the lamb to the tin and cook for 25 mins more until the aubergine and lamb are cooked. Remove the lamb, cover and leave to rest for 5 mins.

  2. Meanwhile, heat the lentils following pack instructions, dice the roasted aubergine, then toss in a bowl with the lentils, onions, mint, parsley, vinegar, remaining oil and the pine nuts, if using. Slice the lamb into cutlets and serve with the lentil salad.

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