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