Roast leg of lamb with aubergine parmigiana
- April 2005
- Serves 8
- Takes 1½ hours to make, plus roasting time
This Mediterranean version of a roast marries a juicy roast leg of lamb with aubergine Parmigiana to bring out the fuller flavours. Trust us, it’s great for entertaining.
Check out the “tips” section below, for a handy video which shows you how to make the full recipe.
- 41.8g (7.5g saturated)
- 11.4g (8.9g sugars)
Use good-quality canned tomatoes for the best flavour. Fresh tomatoes will make a much wetter sauce and the flavour won’t be so concentrated. If you are making a large oblong dish of aubergines, cut most of them lengthways, then just cut the last one in circles to decorate the top of the dish.
Watch how to make this entire recipe in the video below:
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