https://www.lifestylefood.com.au/recipes/3949/butterfly-leg-of-lamb-with-sweet-minted-aubergine

LifestyleFOOD.com.au

Deliciously tender, marinated lamb is perfectly complemented by sweet minted baby aubergines.

Ingredients

  • 2.5kg leg of lamb, boned

  • 1 tbsp salt

  • 2 tsp black pepper

  • 8 cloves garlic, sliced

  • 4 sprigs of fresh rosemary

  • For the minted aubergine salad

  • 800g baby aubergines, halved

  • 6 cloves garlic, finely chopped

  • 1 onion, finely chopped

  • 12 floz sherry vinegar

  • 8 tbsp sugar

  • 1 bunch mint, chopped

  • 6 tbsp olive oil

  • Salt and pepper

Method

  • 1.

    Lay the lamb out flat and make incisions into the meat using the tip of a knife. Stuff with garlic and rosemary and season. Leave to marinate for about 3-4 hours.

  • 2.

    Brush with olive oil and place on a medium hot grill for about 20 minutes each side (basting occasionally with oil). When cooked remove from the heat and allow to rest for 10 minutes before carving.

  • 3.

    Meanwhile brush the aubergines with oil and grill on both sides, set aside. To make the dressing place the garlic, onion, vinegar, sugar in a pan and bring to the boil. Simmer and reduce until syrupy. Pour over the grilled aubergines, season and scatter with the mint.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 849kj
  • Fat Total 55g
  • Saturated Fat 21g
  • Protein 59g
  • Carbohydrate 24g
  • Sugar 16g
  • Sodium 1184mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings