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Roast leg of lamb
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Total Time:
1 hour 45 minutes
Beautiful Italian-style roast leg of lamb - a guaranteed hit with your guests.
Ingredients:
  • 2 kg quality leg of lamb
  • 3 round purple aubergines (or 4 normal ones)
  • 2 red onions
  • 1 tablespoon dried oregano
  • 1 bunch of fresh rosemary
  • 2-3 cloves of garlic
  • 1 big bunch of fresh flat-leaf parsley

  • 2 x 400 g tins of quality plum tomatoes
  • herb or red wine vinegar
  • 1 dried red chilli
  • 3 anchovy fillets in oil from sustainable sources
Instructions:
  • Preheat the oven to 220ºC/425ºF/gas 7 and rub the lamb with olive oil, sea salt, and black pepper. Roast for 30 minutes. Cut the aubergines into wedges and chop the onions. Toss with olive oil, salt, pepper, and oregano. After 30 minutes, remove the lamb, drain the fat, and add rosemary. Add aubergine and onion, then roast for 1 hour more. Make the tomato sauce by sautéing garlic, parsley, and chili, then adding tomatoes, salt, pepper, vinegar, chili, and anchovies. Simmer for 30 minutes. Check lamb and veggies after 20 minutes, turn lamb, stir veggies, add water if needed. Remove lamb and let it rest. Pour tomato sauce over veggies, scrape pan, add parsley and simmer. Adjust seasoning with vinegar. Serve lamb and veggies with sauce, olive oil, and parsley. Enjoy with bread and salad.

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