Roast Fillets of Lamb on Aubergine with Provençale Onions

The best end of lamb is positioned between the saddle of lamb and the middle neck. It is one of the most popular cuts of lamb. At most butchers they are sold ‘French trimmed’, which means they are cut and cleaned to show the individual bones – the best way to buy them. You can cook them as racks of lamb or cut them into individual lamb cutlets. Another alternative is to remove the meat from the bones so that you are left with two fillets, which is what you want here. These can now be halved