Roast Lamb with Tomato & Aubergine2018-11-27
- 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
Preheat oven to 180°C.
Toss half of tomato slices with onions, eggplant, garlic, oregano, salt, and pepper to taste in a large bowl.
Transfer to an oiled casserole dish, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven 30 minutes.
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.
Rub lamb with some lemon juice and season with oregano, salt, and pepper.
After vegetables have been roasting 30 minutes, place lamb on top of vegetables. Roast in middle of oven for 30 minutes.
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.
Transfer meat to a cutting board, cover the vegetables with foil, and let meat stand 15 minutes before carving.
Spoon off any excess fat from the vegetables and discard. Serve the vegetables with the lamb.