Lamb cutlets with roasted aubergine, peanuts and mint

  • Portion size: Serves 4
  • Hands-on time 20 min, oven time 35-45 min
  • Difficulty: easy

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

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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
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Method

  1. 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. 
  2. 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).
  3. 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.
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  5. 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.

Nutrition

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