Greek Roast Lamb with New Potatoes and Aubergine

By Sunday, April 14, 2013

Well well, what a lovely sunny Sunday it was! Given the out of character weather today, I was inspired to make a Mediterranean dish. The lamb comes as a separate recipe to the aubergine on the BBC Good Food Website, however I thought they work well together. This meal could not be easier to make and yet looks very impressive! The sweet tomato sauce compliments the mildly spiced lamb beautifully and the potatoes are a delicious accompaniment. The combination of the mushy aubergine with the creaminess of the yoghurt and fruity burst of the pomegranate is delightful. What is great about this dish is that it could be eaten hot or cold. This is absolutely worth a try! 

Serves 6

You will need:

Lamb and potatoes:
3kg boneless leg of lamb
1 large bunch oregano
6 garlic cloves
1 lemon, zest and juice
6 tbsp olive oil
1 kg new potatoes
400g can chopped tomatoes
large handgul pitted Kalamata olives

1 large aubergine
1 tbsp coriander seeds
1 tbsp cumin seeds
3 tbsp extra virgin olive oil
Large handful fresh parsley leaves, finely chopped
Greek yoghurt
60g pomegranate seeds

Begin by preheating the oven to 240 degrees/ gas 9. Place the garlic, a large pinch of salt, half the oregano and lemon zest in a large pestle and mortar. 

Grind until it forms a paste. Add the lemon juice with a drizzle of oil and stir until combined. 

Stab holes in the top and bottom of the lamb with a sharp knife. Use your hands to spread the paste all over the meat, pushing as much into the holes as possible. 

Place the potatoes into a large roasting tin and pour the remaining oil over. Generously add salt and pepper and toss until evenly coated. Place the lamb in the middle of the pan in between the potatoes and cook for 20 minutes so the meat and potatoes get a lovely golden crust. Lower the temperature to 180 degrees/ gas 4 and roast for a further 75 - 90 minutes, depending on how rare you like your lamb. 

In the meantime, place the coriander and cumin seeds into a food processor and blitz until crushed but not too fine. Dice the aubergine into small pieces and place in a bowl with the coriander and cumin as well as some oil and a good pinch of salt and pepper. 

 Toss around in the bowl so that everything is coated and then pour into a baking tray. Place in the oven for 30 - 35 minutes until golden and crispy. 

Once the lamb is cooked to your liking, remove from the oven and cover with foil. Leave to rest for 30 minutes. 

Mix the remaining oregano in with the potatoes, season again and pour into a separate pan to keep warm. 

Once the aubergines are cooked, remove from the oven and leave to cool slightly. 

Then, arrange the aubergine in a serving dish with a generous amount of yoghurt. Sprinkle over the pomegranate and parsley and leave to one side until time to serve. 

Slice the lamb into thick-ish pieces. 

Whilst the lamb is being carved, place the roasting tin with the lamb juices on a medium heat. Pour in the chopped tomatoes and olives and simmer for a few minutes, scraping the pan occasionally to stop the tomatoes from sticking. Once reduced slightly, pour into a gravy jug. 

Then serve. Enjoy! 

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