Herby lamb with roast aubergine & Puy lentils - Good Food Middle East
Give your traditional roast a new spin with this rosemary encrusted rack of lamb, served over dressed lentils, aubergine and red onion.
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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)
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