I was sent a ginormous leg of organic lamb from the Rhug Estate farm in Wales and couldn't wait to get stuck in to cooking it. I'd been salivating over this Nigel Slater aubergine and lamb recipe for weeks so it was perfect to test it out with, but I was completely worried about getting it all wrong and ending up with an overcooked flavourless lump. However, there was absolutely nothing to worry about as roasting the lamb was so simple and ended up perfectly pink!
Preparation 15 minutes, Cooking 1 hour
- 1 leg of lamb
- A few sprigs of herbs - I used sage and rosemary, but thyme would work as well
- Squeeze of lemon juice
- 2 aubergines
- Sea salt, black pepper and olive oil
- Yoghurt, mixed with cucumber, garlic and mint for serving
- Firstly, dry off your lamb with a clean tea towel then butterfly the joint. To do this you just need to slice through the middle leaving enough room for it to remain one piece. Give it a a bit of a bash with a rolling pin to flatten it.
- Chop or food process your herbs with a clove of garlic and a squeeze of lemon. Spread these over the lamb and roll the joint up, fixing it with string. Rub salt, olive oil and any leftover stuffing on the outside of the lamb.
- Slice the aubergines up into 1-2cm discs (the thinner the more crispy they will go) and wrap around the lamb in a roasting tin. Drizzle with olive oil, salt and pepper.
- Roast with the oven on 200degrees for 45-60 minutes - I went for 45 as I was using the smaller cuts of the leg - then take the lamb out and leave the aubergine in for another 15.
Serve with yoghurt - it's that simple!
Does anybody else have some healthy lamb recipes they'd like to share? I'd love to hear them!
Disclaimer - Lamb and ingredients costs were provided by PGI Welsh Lamb but this post is entirely my own content, opinions, recipes and photographs.