300g rack of lamb (best end with visible fat removed)
1 tbs rapeseed oil (plus extra for brushing)
2 medium red onions (peeled and cut into wedges)
1 aubergine (halved lengthways)
250g Puy lentils (ready-cooked pack)
1 tbs fresh rosemary (finely chopped)
1 tbs Balsamic vinegar
2 tbs pine nuts (optional)
Fresh mint (a handful, coarsely chopped)
Flat leaf parsley (a handful, coarsely chopped)
Pre-heat the oven to 200º C (180º C fan oven).
Score the aubergine a few times and brush with some of the oil.
Place the onions in a roasting tin with the aubergine halves on top and roast for about 20 minutes.
Season the rack of lamb with pepper then press on the rosemary, covering the outside of the rack.
Put the lamb in the roasting tin and cook for a further 25 minutes.
Remove the lamb, cover and keep warm.
Heat the lentils following the instructions on the pack.
Dice the cooked aubergine and place in a bowl.
Thoroughly mix in the onions, lentils, mint, parsley, balsamic, remaining oil and pine nuts if using.
Slice the lamb into individual cutlets, fan them out and serve with the dressed lentils.