Lamb cutlets with roasted aubergine, peanuts and mint
- September 2019
- 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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- Dairy-free recipes
- 25.6g (7.5g saturated)
- 48.4g (16.9g sugars)
- 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
- 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.
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