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

  • Serves 2
  • 25 mins to prepare and 40 mins to cook, 10 mins to cool
  • 653 calories / serving
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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.

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.

  • 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 (3oz) pitted black olives
  • 125g cherry tomatoes, halved
  • 3 sprigs fresh thyme
  • 1 x 250g pack puy lentils
  • 75g (3oz) curly kale
  • handful fresh mint leaves
  • 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

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