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.
Preheat the oven to gas 4, 200°C, fan 180°C. Put the lamb cutlets in a bowl with 1/2 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 minutes, turning halfway during cooking. Add the lentils for the last 5 minutes.
Preheat the grill to medium. Grill the lamb for 4-5 minutes 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 minutes, 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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.