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Paprika lamb cutlets with roasted aubergine, tomato, lentils and kale recipe
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Valentine’s Day is the perfect excuse for a special dinner for two. Create a culinary masterpiece with this delicious, yet surprisingly-simple lamb and roasted vegetable feast. See method
Ingredients
- 4 lamb cutlets, fat trimmed
- 1½ tbsp olive oil
- 1 lemon, zested and juiced
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 small aubergine, cut into wedges
- 75g pitted black olives
- 125g cherry tomatoes, halved
- 3 sprigs fresh thyme
- 1 x 250g pack puy lentils
- 75g curly kale
- handful fresh mint leaves
Each serving contains
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Energy
2735kj
653kcal
33%
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Fat
30g
43%
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Saturates
11g
53%
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Sugars
7g
8%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 36.7g
Protein 59.8g
Fibre 15.6g
Method
- Preheat the oven to gas 4, 200°C, fan 180°C. Put the lamb cutlets in a bowl with ½ tbsp oil, the lemon juice, garlic, oregano and paprika; toss to coat. Chill for 10 minutes.
- Meanwhile, arrange the aubergine, olives, tomatoes and thyme in a large roasting tin. Drizzle over the remaining oil, and then roast for 30 mins, turning halfway during cooking. Add the lentils for the last 5 mins.
- Preheat the grill to medium. Grill the lamb for 4-5 mins on each side (for medium meat), until evenly browned but slightly pink in the centre. Meanwhile, bring a medium pan of water to the boil. Add the kale and blanch for 3-4 mins, or until just tender. Drain well and return to the pan to keep warm.
- To serve, divide the lamb, aubergine and lentil mixture and kale between 2 plates. Scatter over a little lemon zest and some mint leaves.
See more Valentine's Day recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.