Herb Roast Lamb with Aubergines
 
Prep time
Cook time
Total time
 
Easy like a summer Sunday roast and equally easy for a mid-week supper with some cooked lamb left over for kebabs / patties / a moussaka next day. Aubergines absorb the butter herby lamb juices well, but feel free to use squash or even red and yellow peppers instead.
Recipe type: Lunch
Cuisine: Mediterranean
Serves: Serves 6
Ingredients
  • Medium shoulder of lamb (preferably with bone, but I used boneless)
  • 180g unsalted butter, room temperature
  • large handful of fresh mint
  • 6 springs fresh rosemary
  • one large garlic bulb
  • 2 medium aubergines
  • fresh-milled sea salt
  • red pepper corns (or dried chili flakes)
Method
  1. Wash and pat dry the lamb joint. Make incisions into the top side with a sharp knife. Peel a couple of garlic cloves and chop them lengthways into quarters. Insert the garlic slices into the incisions.
  2. Chop three sprigs of rosemary very finely. Do the same with half the mint. Using a pestle and mortar, crush the rosemary and mint into the butter til you have a smooth paste. Smear the herb butter on the top of the lamb joint. Leave to chill and infuse for 15 minutes in the fridge, covered with foil.
  3. Pre-heat the oven to 200 degrees Centigrade. When you are ready to cook, chop the aubergines into rough cubes and add around the lamb joint in an oven-proof dish. Add also the remaining garlic cloves, unpeeled. Sprinkle the joint and aubergine with some fresh-milled sea salt and some crushed red pepper corns, and garnish with the remaining rosemary sprigs.
  4. Cook for around 1 – 1¼ hours until the lamb is nicely roasted on top but still medium-rare inside. The aubergines should char a little in places, but there will some sauce around the lamb. It won’t be totally dry. If need be, cover with foil mid way through cooking to avoid too much charring on top.
  5. Serve garnished with more chopped mint and with a crisp side salad. If eating in winter, add more vegetables of choice. Mashed potato would be ideal.
Recipe by The Red Bistro at https://theredbistro.com/2014/07/28/roast-lamb-with-herbs-and-aubergines/