Paprika lamb cutlets with roasted aubergine, tomato, lentils and kale recipe
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- Serves 2
- 25 mins to prepare and 40 mins to cook and 10 mins to cool
- 653 calories / serving
- Dairy-free
- Gluten-free
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
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Shop ingredientsEach serving contains
- Energy
- 2735kJ 653.0kcal
- Fat
- 30g
- Saturates
- 11g
- Salt
- 1.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 36.7gProtein 59.8gFibre 15.6g
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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.
