• 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


  • 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.

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