Herby lamb with roast aubergine & Puy lentils - Good Food Middle East

Ingredients

• 1 aubergine, halved lengthways
• 1 tbsp rapeseed oil, plus extra for brushing
• 2 medium red onions, cut into wedges
• 300g French trimmed rack of lamb, any visible fat removed
• 1 tbsp finely chopped rosemary
• 250g pack cooked puy lentils
• good handful mint
• good handful flat leaf parsley
• 1 tbsp balsamic vinegar
• 2 tbsp pine nuts (optional)