Lamb cutlets with roasted aubergine, peanuts and mint

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Rub the aubergines with oil, then season with salt and pepper. Spread out on a large roasting tray and roast for 20 minutes. 
2. After 20 minutes cooking time add the lamb cutlets to the tray, then roast for 15 minutes more for medium-rare (or 5-10 minutes longer if you prefer your lamb medium to well-done).
3. Meanwhile, put the pearl barley in a large frying pan and set over a medium heat. Toast for around 5-10 minutes, tilting and shaking the pan often to stop it from burning. Cool, then mix with the peanuts, raisins, cucumber and mint.
4. If you’re planning to make the frittata recipe another day, set aside a third of the aubergines (cover and chill until for up to 3 days). Arrange the lamb and remaining aubergines on a platter with the barley salad, then drizzle with any cooking juices and serve with lime wedges.