Roast Lamb with Aubergines in Parmesan

Roast Lamb with Aubergines in Parmesan Recipe

A luscious roast lamb with aubergine
Yield: 6 - 8    Preparation Time:     Cooking Time:
A delicious recipe for roast Lamb accompanied by a cheesy aubergine Parmigiana and roasted vegetables.


1 leg of lamb
4 aubergines
2 onions
2 whole garlic bulbs, peel and cut in halves
3 large carrots, cut into lengths
2 x 400g cans chopped tomatoes
250g Mozzarella, sliced
25g Parmesan cheese
3 tablespoons sunflower oil
Olive oil
3 bay leaves
½ teaspoon sugar
Handful fresh rosemary sprigs, broken up
1 pot fresh, growing basil

Recipe Instructions

Preheat the oven to 230C and weigh the Leg of Lamb to calculate the cooking time.

Prepare the lamb.
Make small slits all over the meat with a sharp knife and place a piece of garlic and rosemary into each slit. Sprinkle over some salt. Heat the sunflower oil in a large pan and add the lamb, 1 onion cut in half, the carrots, the remaining rosemary, bay leaves and 1 bulb of garlic which has been cut in half horizontally.

Brown the meat on all sides then transfer all the ingredients to a roasting tray and roast in the oven for 15 minutes at 230C. Reduce the oven temperature to 200C and continue to roast for 18 minutes per every 500g of lamb and then an extra 20 minutes more. Cover the lamb with foil and rest for 15 minutes, until the juices have run evenly through it. Pour the juices back over the lamb before serving.

Make the tomato sauce.
Finely chop the remaining onion and fry it over a low heat until it turns transparent. Add a crushed garlic clove and fry for another 2 minutes. Pour in the canned tomatoes and bring the sauce to the boil, reduce the heat and let the sauce simmer for 35 minutes until the liquid has been reduced by half and a thick sauce has formed. Sweeten the sauce with plenty of sugar and season with pepper. Puree the sauce in blender if you prefer a smoother sauce.

Prepare the aubergines.
Thinly slice the aubergines and place them on kitchen paper. Sprinkle over with salt and let them sit for 5 – 10 minutes after which you can rinse them and pat them dry with more absorbent paper.

Heat 3 tablespoons of olive oil in a large frying pan and once heated add the aubergines a few at a time. Fry them on each side until they have browned and place them on kitchen paper to drain off the excess oil. Fry in batches, adding new olive oil until all the aubergine slices have been done.

Make the aubergine Parmigiana.
Spoon a little of the tomato sauce into a shallow ovenproof dish, place some aubergine slices on top overlapping them and then top this with some mozzarella and some finely shredded basil. Continue this process until all the ingredients have been used. Place in the oven and roast for 40 minutes at 200C. Remove from the oven and sprinkle over the Parmesan cheese and place this under a hot grill until the cheese is golden.

Carve the lamb following the line of the bone into thick meaty slices and serve it with the roasted garlic, the aubergine Parmigiana and the roasted vegetables.



One Response to “Roast Lamb with Aubergines in Parmesan”

  1. Paula says:

    I am slow roasting lamb shanks and marinating overnight in a sauce of red wine, tomatoes, onions and aubergines. I have grown a good crop and love them in ratatouille (I leave the skins on as I love the colour)