Ingredients:
• 1 medium-sized aubergine, sliced lengthways
• 2-3tbsp (30-45ml) olive oil
• 1 boned leg of lamb
• 2tbsp (30ml) dried oregano
• Salt and freshly ground pepper as desired
Ingredients For the paste:
• 2tbsp (30ml) grated orange peel
• 1tsp (5ml) granted lemon peel
• 2tbsp (30ml) chopped sage leaves
• 2tbsp (30ml) chopped garlic cloves
• 2tbsp (30ml) chopped anchovies
• 1tsp (5ml) coarsely ground pepper
• 2tbsp (30ml) olive oil
Ingredients For the lemon tzatziki:
• 14oz (450g) Greek yoghurt
• 1 cucumber, halved, deseeded and grated
• 1 bunch spring onions, chopped
• 2 cloves garlic, chopped
• 1 red chili, chopped
• Juice of a lemon
To Serve:
• 1tbsp (15ml) chopped dill tips
Preparation:
1. Brush the aubergine slices with oil and lightly brown on both side in a frying pan. Set aside.
2. For the paste, combine all the paste ingredients and puree.
3. Spread the paste on the inside of the meat, lay the aubergine slices 0n top and roll up. tie with kitchen string and leave in a cool place overnight. Weight the joint. Rub the meat with oregano, salt and pepper.
4. Heat 2-3tbsp (30-45ml) olive oil in flameproof roasting dish and quickly brown the meat on all sides. Then put into a preheated oven [400°F (200°C)] and roast for 15 minutes per 16oz (500g) + 15 minutes. Cover with aluminum foil for the first 30 minutes.
5. when done, take out of the oven, cover with aluminum foil and leave to rest for about 15-20 minutes.
6. For the tzatziki, squeeze out the grated cucumber and mix with the other ingredients. Put into a bowl and sprinkle with dill.
7. Serve the meat with the lemon tzatziki.
This Main Course recipe was published in 'Continental Cuisine - p22'.
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