November 15, 2010 in Uncategorized
Follow on from the Sunday Lunch Part 1…
So for the carnivores, I decided to Roast the Leg of Lamb and after researching and paging through cookbooks for a recipe that could inspire me, I came across one on Jamie Oliver’s Website. Intead of gravy or mint sauce, he made a lovely tomato and aubergines sauce that goes nicely with the lamb and from seeing that recipe, I knew I wanted to try that.
Roast Leg of Lamb with Aubergines and Onions
Tomato, Aubergines and Onions
Preparation time: 30 minutes
Cooking time: 1 hr 30 minutes
- 1 x 2kg leg of lamb
- olive oil
- Sea salt and freshly ground black pepper
- 3 round purple aubergines or 4 normal ones
- 1 tablespoon dried oregano
- a bunch of fresh rosemary, leaves picked
- 4 Large potatoes, cut into quarters and par-boiled
For the tomato sauce:
- 2–3 cloves of garlic, peeled and finely sliced
- 2 red onions, peeled and each cut into about 6 wedges
- 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
- 2 Tablespoon Balsamic Vinegar
- 1 dried red chilli, crumbled
1. Preheat the oven to 220ºC/425ºF/gas 7.
2. Rub your leg of lamb all over with olive oil and salt and pepper and place in a roasting tray.
3. 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.
3. When the lamb has come out of the oven, sprinkle the chopped
rosemary on to the lamb.
4. Scatter the aubergine and potato pieces around the lamb in the tray and put it back in the oven for
5. Meanwhile, make your tomato sauce.
6. In a saucepan, fry the onions, 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 balsamic vinegar and the dried chilli.
7. Simmer for 30 minutes.
8. 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.
9. 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.
10. Add the roasted aubergines to the tomato sauce and allow to simmer on low heat for a few minutes. Be careful not to break up the veg too much as the sauce needs to be chunky.
11. Garnish the tomato sauce with fresh parsley and serve with the lamb as well as Home-made Bread (see recipe here).
The Lunch Table