Middle Eastern Style Leg Of Lamb
3 hours
Serves 8
Moroccan
Main
Roast lamb is one of my favourite things to eat and this version puts a great spin on it. Simple, but packed full of flavour I like to serve this as the centrepiece of family dinners where everyone can just take as much as they want. It goes great with flatbreads and other filling - ideal for the summer. I got this recipe off of one my bosses when I worked in a fish and chip shop.
ingridients
1 large leg of lamb
3-4 cloves of garlic, sliced
750g (1lb) potatoes, thickly sliced
2 large onions, sliced
500g (1lb) tomatoes, sliced
1 tsp dried oregano
1-2 aubergines, sliced
Salt and black pepper
Method
Preheat your oven to 220°C (Gas mark 7)
Pierce the lamb with a knife and insert the garlic slices. Rub generously with the salt and pepper
Put the lamb in a roasting tray (fat side up) and surround with the tomatoes, potatoes and onions
Out the lamb into the oven and reduce the temperature to 160°C (Gas mark 3) and cook for 25 mins per 450g + 25 mins for medium. Baste occasionally with the juices. Add the aubergines after 45 minutes
Remove from the oven and allow to rest under some tin foil for 5 minutes
Serve