Provencal roast lamb

PUBLISHED: 13:24 30 August 2007 | UPDATED: 15:14 12 May 2010

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

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 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


If you value what this story gives you, please consider supporting the Royston Crow. Click the link in the orange box above for details.

Become a supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Latest from the Royston Crow