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

9 ratings

Valentine’s Day is the perfect excuse for a special dinner for two. Create a culinary masterpiece with this delicious, yet surprisingly-simple lamb and roasted vegetable feast. See method

Serves 2
25 mins to prepare and 40 mins to cook, 10 mins to cool
653 calories / serving
Gluten-free
Dairy-free

Ingredients

4 lamb cutlets, fat trimmed
1½ tbsp olive oil
1 lemon, zested and juiced
2 garlic cloves, crushed
1 tsp dried oregano
1 tsp smoked paprika
1 small aubergine, cut into wedges
75g pitted black olives
125g cherry tomatoes, halved
3 sprigs fresh thyme
1 x 250g pack puy lentils
75g curly kale
handful fresh mint leaves

Each serving contains

Energy
2735kj
653kcal 33%
Fat
30g 43%
Saturates
11g 53%
Sugars
7g 8%
Salt
1.6g 27%

of the reference intake
Carbohydrate 36.7g Protein 59.8g Fibre 15.6g

Method

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

See more Valentine's Day recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.