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Roast Lamb with Tomato & Aubergine


Recipe Info

  • Servings : 6
  • Cook Time : 1:30 h
  • Ready In : 1:45 h

Classic Mediterranean favours are combined in this beautiful roast.


  • 680g tomatoes, sliced
  • 1 onion, sliced
  • 1 eggplant, sliced
  • 4 garlic cloves, chopped
  • 11/2 tsps dried oregano, crumbled
  • 1 tsp salt
  • For the lamb
  • 2kg leg of lamb
  • 3 garlic cloves, thinly sliced
  • 60ml fresh lemon juice
  • 1 tsp dried oregano


Step 1

Preheat oven to 180°C.

Step 2

Toss half of tomato slices with onions, eggplant, garlic, oregano, salt, and pepper to taste in a large bowl.

Step 3

Transfer to an oiled casserole dish, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven 30 minutes.

Step 4

Trim lamb of all but a 1/2cm layer of fat. Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit.

Step 5

Rub lamb with some lemon juice and season with oregano, salt, and pepper.

Step 6

After vegetables have been roasting 30 minutes, place lamb on top of vegetables. Roast in middle of oven for 30 minutes.

Step 7

Continue roasting, basting meat with cooking juices (baste with remaining lemon juice during last 30 minutes of roasting) until a thermometer inserted into thickest part of meat registers 57°C for medium-rare, about 11/2 hours.

Step 8

Transfer meat to a cutting board, cover the vegetables with foil, and let meat stand 15 minutes before carving.

Step 9

Spoon off any excess fat from the vegetables and discard. Serve the vegetables with the lamb.

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