Provencal roast lamb
A boned and rolled leg of lamb 2 aubergines 450g (1lb) ripe tomatoes 100g (4oz) stoned green olives 4 tbsp olive oil 2 cloves garlic chopped parsley to garnish salt and pepper Method STICK a clove of garlic into the joint and roast in the oven in the usu
A boned and rolled leg of lamb
2 aubergines
450g (1lb) ripe tomatoes
100g (4oz) stoned green olives
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4 tbsp olive oil
2 cloves garlic
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chopped parsley to garnish
salt and pepper
Method
STICK a clove of garlic into the joint and roast in the oven in the usual way. Cut the aubergines into thick slices, sprinkle with salt and leave to drain for an hour.
Skin the tomatoes and chop up the second garlic clove. When the meat is almost ready, heat the olive oil in a large frying pan and saute the sliced aubergines.
When they begin to soften, add them to the roasting pan around the meat, together with the olives. Cut up the tomatoes into quarters and cook them in the same frying pan, adding a little more oil if necessary, together with the garlic, salt and pepper, for a few minutes. Remove the meat from the oven, carve it onto a hot serving plate and put the aubergines, tomatoes and olives all round the meat. Garnish with a little chopped parsley and serve immediately.
Plenty for six.
JUDY BROADWAY
