Lamb cutlets with roasted aubergine, peanuts and mint

Name: Lamb cutlets with roasted aubergine, peanuts and mint
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 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

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

Dairy-free

Delicious. food team

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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

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.
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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.