Good Food by Sharon Brown

Author:Sharon Brown
Language: eng
Format: epub
ISBN: 9781849901116
Publisher: Ebury Publishing

Aubergines, potatoes and tomatoes are roasted in and around a leg of lamb, soaking up all the lovely Mediterranean flavours from the wine, garlic and herbs.

Mediterranean leg of lamb

2 tsp coriander seeds

4 tsp fresh oregano or 1 tsp dried

4 garlic cloves, roughly chopped

150ml/¼ pint white wine

1 leg of lamb (2kg/4lb 8oz)

1kg/2lb 4oz red-skinned potatoes, such as Desiree

500g/1lb 2oz large tomatoes

2 aubergines

2 tbsp olive oil

a few fresh oregano sprigs

Takes 1 hour 40 minutes, plus marinating • Serves 6

1 Crush the coriander, oregano and garlic in a pestle and mortar with some salt and black pepper to form a thick paste. Add a splash of the wine. Make several slits in the lamb and rub with the spice mixture, then set aside for at least 1 hour.

2 Heat oven to 220C/200C fan/gas 7. Cut the potatoes, tomatoes and aubergines into 1cm-thick slices. Put the lamb in a roasting tin, drizzle over the oil and scatter the vegetables around the meat. Pour over the wine, sprinkle with oregano sprigs, season, then roast for 10 minutes. Lower the heat to 180C/160C fan/gas 4 and roast for 1¼ hours until the lamb is cooked.

3 Transfer the lamb to a plate, cover with foil and allow to rest. If necessary, cook the vegetables for another 10 minutes. Carve the lamb and serve with the veg.

Per serving 743 kcals, protein 55g, carbs 34g, fat 42g, sat fat 19g, fibre 5g, sugar none, salt 0.43g

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