Best Herby Lamb With Roast Aubergine Puy Lentils Recipes

HERBY LAMB WITH ROAST AUBERGINE & PUY LENTILS

Herby lamb with roast aubergine & puy lentils image

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

Provided by Sara Buenfeld

Time 55m

Number Of Ingredients 10

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)

Steps:

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.
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.

Nutrition Facts : Calories 551 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 45 grams protein, Sodium 1.5 milligram of sodium

SLOW ROASTED LAMB SHANKS WITH BRAISED LENTILS

Slow Roasted Lamb Shanks with Braised Lentils image

Provided by Massimo Ormani

Categories Bean Lamb Onion Braise Roast Celery Carrot Red Wine Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups chopped red onions
1 cup diced celery
1 cup diced peeled carrots
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh mint
4 large lamb shanks (about 6 pounds total)
5 tablespoons extra-virgin olive oil
8 cups chicken stock or canned low-salt chicken broth
1/2 cup dry red wine
4 juniper berries* (optional)
1 bay leaf
1 tablespoon all purpose flour
1 tablespoon butter, room temperature
Braised Lentils

Steps:

Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.
Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper.
Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.
Available in the spice section of most supermarkets.