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Herby lamb with roast aubergine & puy lentils

Herby lamb with roast aubergine & Puy lentils

Herby lamb with roast aubergine & puy lentils

Name: Herby lamb with roast aubergine & puy lentils
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: British
Ingredients: 1 aubergine halved lengthways; 1 tbsp rapeseed oil plus extra for brushing; 2 medium red onions cut into wedges; 300g French trimmed rack of lamb any visible fat removed; 1 tbsp finely chopped rosemary; 250g pack cooked puy lentils; good handful mint; good handful flat leaf parsley; 1 tbsp balsamic vinegar; 2 tbsp pine nuts (optional)

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 aubergine

halved lengthways
1 tbsp rapeseed oil

plus extra for brushing
2 medium red onions

cut into wedges
300g French trimmed rack of lamb

any visible fat removed
1 tbsp finely chopped rosemary
250g pack cooked puy lentils
good handful mint
good handful flat leaf parsley
1 tbsp balsamic vinegar
2 tbsp pine nuts

(optional)

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Nutrition: per serving

kcal551
fat23g
saturates7g
carbs42g
sugars13g
fibre15g
protein45g
salt1.5g

Method

step 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.
step 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.

Recipe from Good Food magazine, August 2014

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A star rating of 4 out of 5.1 rating

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