Paprika lamb cutlets with roasted aubergine, tomato, lentils and kale recipe

Method

1. 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.
2. 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.
3. 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.
4. To serve, divide the lamb, aubergine and lentil mixture and kale between 2 plates. Scatter over a little lemon zest and some mint leaves.

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