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Roast Lamb with Tomato & Aubergine
2018-11-27- Cuisine: Christmas, Family
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Cook Time : 1:30 h
- Ready In : 1:45 h
Classic Mediterranean favours are combined in this beautiful roast.
Ingredients
- 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
Method
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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