Roast rack of lamb with lentil tabbouleh and spicy aubergines
Serves: 4
Prep time: 20 minutes
Cooking time: 45 minutes
- Pinch of salt
- 100g dried green Puy lentils
- 2 plum tomatoes
- 1 big handful flat-leaf parsley
- 1 small handful coriander
- 1 small handful mint
- 2 medium aubergines
- 2tsp ground cumin
- 1tsp ground cinnamon
- 1tsp ground hot paprika
- 2 cloves garlic, peeled and crushed with 1tsp salt
- 3tbsp olive oil, plus extra for frying
- Salt and freshly ground black pepper
- 2 new-season lamb racks (6 ribs on each)
- Juice of ½ lemon
Preheat your oven to 200ºC/400ºF/gas mark 6. Bring a litre of water to the boil and season with a little salt. Tip in the lentils and simmer. Cook for 15-20 minutes or until the lentils are tender. Rinse in cold water then drain. Quarter the tomatoes lengthways, cut out the seeds, then dice. Shred the fresh herbs then mix with the lentils and diced tomato. Put to one side.
Cut each aubergine into 7 or 8 discs (discarding the top and bottom) then place in a bowl. Rub the ground spices and garlic into the aubergine slices.
Heat a little olive oil in a frying pan over a medium heat then fry the aubergine on each side until golden. Lay on a baking tray and roast in the oven for 5-6 minutes. Set aside.
Heat more olive oil in the same pan over a high heat. When nearly smoking hot, season the lamb then sear on all sides. Roast in the oven for 15-20 minutes. Remove and rest for 5 minutes. Meanwhile, warm the aubergine through in the oven for a few minutes and finish the tabbouleh by pouring over the olive oil and the lemon juice. Season and toss. Separate the lamb cutlets by cutting down between each rib, then serve with the aubergine and tabbouleh.
Nutritional information: 715 calories 57g fat
- FYI The delicate flavour of the aubergine’s flesh makes it perfect for soaking up spices and herbs. It’s spongey when raw, but turns lovely and soft during cooking.
Slow-roast shoulder of lamb with crushed butter beans
Serves: 4
Prep time: Overnight
Cooking time: 4 hours 30 minutes
- 500g small golden shallots
- Olive oil, for frying
- 50g sugar
- 100ml sherry vinegar
- 3 cloves garlic
- 8 sprigs rosemary
- 500ml chicken stock
- Salt and pepper
- 1.2kg boneless shoulder of lamb
- 2 x 400g tin butter beans
Preheat your oven to 150ºC/300ºF/gas mark 2. Peel the shallots, leaving the root end attached so they don’t fall apart. Heat a glug of olive oil in a frying pan over a high heat, add the shallots and cook until golden. Add the sugar and sherry vinegar and cook until the vinegar has reduced and the shallots are covered with a shiny glaze. Tip into a deep baking dish, add the garlic and 3 sprigs rosemary then pour over the chicken stock.
Heat another glug of olive oil in a frying pan then season the lamb on all sides with salt and pepper. Trim any excess fat off the lamb. Sear the top and bottom of the meat until well coloured, then place on top of the shallots, skin side up. Cover the tray tightly with aluminium foil (making sure it’s airtight or the lamb will dry out) then place in the oven for 4 hours.
Remove the foil from the lamb and cook for another 15 minutes uncovered. Meanwhile, heat 100ml water or stock in a saucepan then add the butter beans. Using a potato masher, mash the butter beans with the remaining rosemary, then tip on to a serving dish.
Remove the lamb from the oven and transfer to a serving plate. Place the shallots around the lamb then skim off any fat from the liquid remaining in the baking tray. Place the tray on the hob over a high heat, bring to the boil and reduce till thickened slightly, then pour over the lamb.
Serve the lamb and beans with a bowl of buttered garden peas.
Nutritional information: 870 calories 56g fat
