lamb

roast leg of lamb with aubergines and onions

servings
6

method

Most of us Brits are in love with good old roast lamb with all the trimmings – mint sauce, roast potatoes, you know the story! But life is too short to be eating the same thing all the time, so I wanted to show you a fantastic, classic Italian way of cooking lamb with aubergines. The lamb bit is dead simple; what I want you to concentrate on is the seasoning of the aubergines and you’ll be laughing.

Preheat the oven to 220ºC/425ºF/gas 7. Rub your leg of lamb all over with olive oil and salt and pepper and place in a roasting tray. Roast for 30 minutes in the preheated oven. While it’s cooking, cut the aubergines in half and then into 5cm erratic wedges. Toss them with the onion wedges in a little olive oil with a sprinkling of salt and pepper and the dried oregano.

When the lamb has come out of the oven, pour away most of the fat and sprinkle the chopped rosemary on to the lamb. Scatter the aubergine and onion pieces around the lamb in the tray and put it back in the oven for an hour.

Meanwhile, make your tomato sauce. In a saucepan, fry the garlic and chopped parsley stalks in a splash of olive oil for a minute, then add the tomatoes, a pinch of salt and pepper, a good swig of vinegar, the dried chili and the anchovy fillets. Simmer for 30 minutes. Make a point of checking the veg and lamb after 20 minutes. Turn the lamb over and stir the veggies, making sure they don’t go dry – add a splash of water if you need to. Look after them and they’ll be fantastic.

When the lamb is cooked, remove the tray from the oven, put the lamb on to a platter with a carving knife and fork and cover loosely with foil. Leave to sit for 10 to 15 minutes. Pour away any excess fat and then pour your tomato sauce over the roasted aubergines and onions. Place the baking tray on a medium heat, and using a wooden spoon, scrape loose all the sticky bits at the bottom but try not to break up the veg too much. You want it to be a chunky sauce, not a pulp. Add most of your parsley leaves and simmer for a couple of minutes on a gentle heat.

Now taste the sauce – it should be slightly sweet and slightly sour, so it may need another little swig of vinegar. Take a little bit of time and you’ll get it just perfect. When you’re really happy with the aubergines, and you have the same sauce consistency as in the picture opposite, pour the sauce either on to a separate platter or on to the same one as the lamb. Chop your remaining parsley leaves, drizzle with extra virgin olive oil and sprinkle over the parsley. Serve the lamb at the table as is, with delicious warm bread and a little salad.

• from Cook With Jamie

ingredients

• 1 x 2kg leg of lamb, preferably free-range or organic
• olive oil
• sea salt and freshly ground black pepper
• 3 round purple aubergines or 4 normal ones
• 2 red onions, peeled and each cut into about 6 wedges
• 1 tablespoon dried oregano
• a bunch of fresh rosemary, leaves picked

for the tomato sauce
• 2–3 cloves of garlic, peeled and finely sliced
• a large bunch of fresh flat-leaf parsley, leaves picked, stalks chopped
• olive oil
• 2 x 400g tins good-quality plum tomatoes
• sea salt and freshly ground black pepper
• good-quality herb or red wine vinegar
• 1 dried red chilli, crumbled
• 3 good-quality anchovy filets in oil, drained
• good-quality extra virgin olive oil

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tried this recipe or a similar one? share your tips...

1. by giorgos on Tue 10 Jan 2012 @ 20:14

hiiiii very good matzareeeee!!!!!!:)))))

2. by michelle on Fri 11 Nov 2011 @ 08:15

cant wait to try this tonight !!

3. by Mercian on Sat 23 Oct 2010 @ 21:49

Made this tonight and really enjoyed it. Added the crushed potatoes from the steak sandwich recipe to a lovely filling main. Might have chosen a overly hot chili so will omit or lessen the quantity next time but other than that, utterly gorgeous. Thanks Jamie!

4. by Marisol on Thu 10 Sep 2009 @ 20:07

My kitchen at the moment smells heavenly!
I can't wait till my husband comes home. I only hope we can wait that long!

Thank you for turning a very bad cook to a very good cook.

5. by Paddy on Mon 20 Jul 2009 @ 13:56

Gorgeous

Flatmate cooked this last night and it was lovely, added a few cloves to the simmering oil and garlic pre tomatoes and that little flavor really added to it. Omitted the anchovies though, and used a splash of red wine and balsamic vinegar instead of the red wine vinegar.

6. by Cheryl on Sun 10 May 2009 @ 20:02

I just cooked this for Sunday dinner - absolutley gorgeous!!! Im in the fellas good books now - and he is doing all the washing up. Cheers Jamie!

7. by elizabeth on Mon 13 Apr 2009 @ 10:24

Cooked this for Easter lunch - a big success. The aubergines were indeed delicious!

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