1 eggplant, halved lengthways
1 tbsp canola oil, plus extra for brushing
2 medium red onions, cut into wedges
300 g French trimmed rack of lamb, any visible fat removed
1 tbsp finely chopped rosemary
250 g pack cooked Puy lentils or dried French-style lentils
1 good handful each mint and flat-leaf parsley
1 tbsp balsamic vinegar
2 tbsp toasted pine nuts (optional)
- Heat oven to 200C/180C fan. Slash the eggplant several times and brush with a little oil. Put the onions in a small roasting tin, place the eggplant on top and roast for 20 mins. Meanwhile, season the lamb with pepper and press the rosemary onto the outside. Add the lamb to the tin and cook for 25 mins more until the eggplant and lamb are cooked. Remove the lamb, cover and leave to rest for 5 mins.
- Meanwhile, heat the lentils following pack instructions, dice the roasted eggplant, then toss in a bowl with the lentils, onions, mint, parsley, vinegar, remaining oil and the pine nuts, if using. Slice the lamb into cutlets and serve with the lentil salad.