Herby lamb with roast aubergine & Puy lentils
"Give your traditional roast a new spin with this rosemary encrusted rack of lamb, served over dressed lentils, aubergine and red onion."
Prep time:
10 min
Cook time:
45 min
Servings:
2 people
Health Score
High
Medium
Low
8.0 / 10
High score
Glycemic Index
Index
24
LowLoad
10
ModerateNutrition per serving:
| Calories | 690.19 kcal | 35% |
| Fat | 37.33 g | 53% |
| Carbs | 41.23 g | 16% |
| Sugars | 11.71 g | 13% |
| Protein | 44.15 g | 88% |
| Sodium | 258.38 mg | 13% |
| Fiber | 15.53 g | 55% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 24 Low |
Glycemic Load 10 Moderate |
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)
Directions
Read the directions for this recipe at BBC Good Food
Related recipes
BBC Good Food
BBC Good Food
BBC Good Food
Sign in to save any recipe in the world and get personal recommendations
