Herby Lamb With Roast Aubergine Puy Lentils Recipes
HERBY LAMB WITH ROAST AUBERGINE & PUY LENTILS
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
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
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
HEARTY LAMB AND LENTIL STEW
Make and share this Hearty Lamb and Lentil Stew recipe from Food.com.
Provided by Tarteausucre
Categories Stew
Time 24m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
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