Roast leg of lamb with garam masala and aubergines
This roast leg of lamb is smothered in a garam masala paste full of warm spices that compliment the flavour of the meat. Diced aubergines and shallots are added towards the end of cooking so that they cook in the lamb fat and stock and become very soft. Serve this with rice, freekeh or couscous.
Ingredients
Metric
Imperial
- 1 leg of lamb, weighing approx. 2kg
- 2 tbsp of garam masala
- 3 tbsp of neutral oil
- 2 tbsp of flaky sea salt
- 8 shallots, peeled and halved
- 3 aubergines, diced
- 2 heads of garlic, tops trimmed off to reveal the cloves
- 2 limes, cut into wedges
- 500ml of stock, lamb, chicken or vegetable
Method
Preheat the oven to 200ºC fan
Combine the oil and garam masala and mix to a paste
- 2 tbsp of garam masala
- 3 tbsp of neutral oil
Place the lamb into a roasting tin and make slashes all over, then rub all over with the garam masala paste and season well with salt
- 1 leg of lamb, weighing approx. 2kg
- 2 tbsp of flaky sea salt
Place into the oven and roast for 1 hour 30 minutes
Add the shallots, aubergines, garlic and limes around the lamb then pour over the stock and return to the oven
- 8 shallots, peeled and halved
- 3 aubergines, diced
- 2 heads of garlic, tops trimmed off to reveal the cloves
- 2 limes, cut into wedges
- 500ml of stock, lamb, chicken or vegetable
Turn the temperature down to 170°C and roast for a further 30 minutes, then give the vegetables a stir and return to the oven for 30 minutes
Remove from the oven and allow the lamb to rest for 20 minutes before slicing and serving with the onions and aubergines
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