Roast Leg of Lamb with Garam Masala and Aubergines Recipe
by GBC Kitchen
6
2 hours 50 minutes
Ingredients

  • 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
1

Preheat the oven to 200ºC fan

2

Combine the oil and garam masala and mix to a paste

  • 2 tbsp of garam masala
  • 3 tbsp of neutral oil
3

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
4

Place into the oven and roast for 1 hour 30 minutes

5

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
6

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

7

Remove from the oven and allow the lamb to rest for 20 minutes before slicing and serving with the onions and aubergines