Fragrant Lamb Leg Feast

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

Allergens

Raw ingredient energy · 3 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. Roast Your Aubergine

   Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. Place the drained chickpeas and whole, unpeeled garlic cloves in a bowl. Coat in oil, ⅓ of the Lamb Rub, and seasoning to taste. Set aside for step 3.

2. Vibrant Green Salad

   Boil the kettle. Submerge the peas in boiling water for 2-3 minutes. Place ½ of the lemon juice in a salad bowl with 2 tsp of oil. Whisk in 10ml of a sweetener of choice until dissolved. Once the peas are warm, drain and place in the bowl of dressing. Toss through the rinsed green leaves and ¾ of the chopped mint. Season and set aside for serving.

3. Get Those Chickpeas Crispy

   When the aubergine reaches the halfway mark, remove from the oven and scatter the chickpeas and garlic around it. Return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the aubergine should be cooked through and soft.

4. Smell That Lamb…

   When the roast has 10 minutes remaining, pat the lamb dry with paper towel. Coat in oil and season with the remaining Lamb Rub. Place a nonstick pan over a medium-high heat. When hot, fry the lamb for 5-7 minutes, shifting as it colours, until browned but not cooked through. Add to the tray and roast for 5-8 minutes or until cooked to your preference. Remove on completion and allow to rest for 5 minutes before slicing.

5. Baba Ganoush Smoosh!

   When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini, the remaining lemon juice, and some seasoning — all to taste.

6. Flavoursome & Fresh

   Smear the baba ganoush over one side of some plates. Top with the aromatic lamb slices and scatter over the crispy chickpeas. Side with the green salad, and garnish with the chopped cranberries and the remaining mint. Marvelous!

Your rating