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Lamb cutlets with roasted aubergine, peanuts and mint

Name: Lamb cutlets with roasted aubergine, peanuts and mint
Prep time: 20 min
Cook time: PT35-45M
Total time: 55 min
Yield: Serves 4
Ingredients: 3 large aubergines (roughly 1kg), each cut into 6 long wedges; 1 ½ tbsp light olive oil; 8 small British lamb cutlets; 150g pearl barley; 65g roasted unsalted peanuts; 65g raisins; ½ cucumber, roughly peeled and sliced; Large handful fresh mint leaves (add some coriander and/or basil too, if you like); 1 lime cut into wedges to serve

Easy
September 2019

Easy
September 2019

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 35-45 min

Juicy lamb cutlets are paired with roasted aubergine, peanut and mint to make a great-tasting, fuss-free dinner.

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Nutrition: per serving

Calories: 604kcals
Fat: 25.6g (7.5g saturated)
Protein: 41.3g
Carbohydrates: 48.4g (16.9g sugars)
Fibre: 7.4g
Salt: 0.3g

Nutrition: per serving

Calories: 604kcals
Fat: 25.6g (7.5g saturated)
Protein: 41.3g
Carbohydrates: 48.4g (16.9g sugars)
Fibre: 7.4g
Salt: 0.3g

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Ingredients

3 large aubergines (roughly 1kg), each cut into 6 long wedges
1 ½ tbsp light olive oil
8 small British lamb cutlets
150g pearl barley
65g roasted unsalted peanuts
65g raisins
½ cucumber, roughly peeled and sliced
Large handful fresh mint leaves (add some coriander and/or basil too, if you like)
1 lime cut into wedges to serve

Method

Heat the oven to 200°C/180°C fan/gas 6. Rub the aubergines with oil, then season with salt and pepper. Spread out on a large roasting tray and roast for 20 minutes.
After 20 minutes cooking time add the lamb cutlets to the tray, then roast for 15 minutes more for medium-rare (or 5-10 minutes longer if you prefer your lamb medium to well-done).
Meanwhile, put the pearl barley in a large frying pan and set over a medium heat. Toast for around 5-10 minutes, tilting and shaking the pan often to stop it from burning. Cool, then mix with the peanuts, raisins, cucumber and mint.
If you’re planning to make the frittata recipe another day, set aside a third of the aubergines (cover and chill until for up to 3 days). Arrange the lamb and remaining aubergines on a platter with the barley salad, then drizzle with any cooking juices and serve with lime wedges.