Photo: Emiliano Vittoriosi
Roast leg of lamb with aubergines & onions
18 ingredients
6-8
openrecipes
Most of us Brits are in love with good old roast lamb with all the trimmings – mint sauce, roast potatoes, you know the story! But life is too short to be eating the same thing all the time, so I wanted to show you a fantastic, classic Italian way of cooking lamb with aubergines. The lamb bit is dead simple; what I want you to concentrate on is the seasoning of the aubergines and you'll be laughing.
Estimated Nutrition (whole recipe, rough)
742
Calories
58g
Protein
45g
Fat
27g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 kg quality leg of lamb
- olive oil
- sea salt
- freshly ground black pepper
- 3 round purple aubergines, or 4 normal ones
- 3 red onions, peeled and each cut into about 6 wedges
- 1 tablespoon dried oregano
- 1 bunch fresh rosemary, leaves picked
- 2-3 cloves garlic, peeled and finely sliced
- 1 large bunch fresh flat-leaf parsley, leaves picked, stalks chopped
- olive oil
- 2 x 400 g good-quality tinned plum tomatoes
- sea salt
- freshly ground black pepper
- good-quality herb or red wine vinegar
- 1 dried red chilli, crumbled
- 3 good-quality anchovy fillets in oil, drained
- good-quality extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes