FreeFrom Mini rack of lamb with broad beans and chard
A lovely little dish for an intimate supper. I serve it with steamed broad beans and rainbow chard but feel free to use whatever vegetables you fancy.
1 heaped tbsp coconut oil or butter or 2 tbsp olive oil
Heat the oil or butter in a small flat pan and add the cumin powder and leeks. Fry gently for a few minutes then add the mushrooms and then, after another couple of minutes the aubergine and continue to fry, rather more briskly, for 3–4 minutes.
Heat the oven to 180C/350F/Gas Mark 4.