1 leg of lamb, weighing about 6 lb/2.7 kg, trimmed of all fat and with the two bones at the haunch end removed
for the marinade:
1/4 cup (2 fl oz) 50 ml extra virgin olive oil
1/2pt/280 ml thick yoghurt
4 heaped tbsp tomato puree (paste)
8 generous tbsp dry red wine
6 cloves of garlic, peeled and crushed
2 bay leaves
2 tsp fresh thyme
1 tsp sugar
1 tsp salt pepper
1/2pt/280 ml thick yoghurt
4 heaped tbsp tomato puree (paste)
8 generous tbsp dry red wine
6 cloves of garlic, peeled and crushed
2 bay leaves
2 tsp fresh thyme
1 tsp sugar
1 tsp salt pepper
for the aubergine (egg plant) puree
3 lb (1.35 kg) aubergines (egg plant)
1/2 stick (2 oz) 50 g butter
1/2 cup (60 g) flour
3/4pt/430 ml milk
2 oz/60 g Cheddar cheese,grated
1/2 stick (2 oz) 50 g butter
1/2 cup (60 g) flour
3/4pt/430 ml milk
2 oz/60 g Cheddar cheese,grated
method
1. Beat the yoghurt together with the tomato puree. Still beating, dribble in the wine and oil. Stir in the crushed garlic, crushed bay leaves, thyme, sugar, salt and pepper.
2. Make deep incisions all over the leg of lamb. Put it into the marinade, cover and refrigerate for 24 hours. Turn it occasionally.
3. Preheat the oven to 200°C/400°F, gas mark 6. Take the lamb out of the marinade and place on a baking dish. Cover and roast in a preheated oven, basting it occasionally.
4. Forty-five minutes before the end of cooking, take the lamb out of the dish and place it on the bare shelf of the oven with a tray underneath to catch the drips. Save the juices from the original baking dish, strain and reduce down to almost nothing.
5. While the lamb is roasting, char the aubergines on a naked flame or under a hot grill until black all over. Peel the cooled aubergines and leave to soak in slightly salty water. Squeeze as much liquid out as you can, then mash in a bowl.
6. Make a roux with the butter and flour and add the milk off the heat. Cook until you have a thick white sauce with no taste of raw flour. Stir in the mashed aubergines and cook for several minutes. Season, add the grated cheese, stir and pour the puree into a serving dish.
7. Take the lamb out of the oven and leave to stand for 20 minutes, covered with foil, in a warm place.
8. Carve into thick slices and lay on the bed of aubergine puree. Pour over the reduced pan juices. Garnish with fresh bay leaves.
2. Make deep incisions all over the leg of lamb. Put it into the marinade, cover and refrigerate for 24 hours. Turn it occasionally.
3. Preheat the oven to 200°C/400°F, gas mark 6. Take the lamb out of the marinade and place on a baking dish. Cover and roast in a preheated oven, basting it occasionally.
4. Forty-five minutes before the end of cooking, take the lamb out of the dish and place it on the bare shelf of the oven with a tray underneath to catch the drips. Save the juices from the original baking dish, strain and reduce down to almost nothing.
5. While the lamb is roasting, char the aubergines on a naked flame or under a hot grill until black all over. Peel the cooled aubergines and leave to soak in slightly salty water. Squeeze as much liquid out as you can, then mash in a bowl.
6. Make a roux with the butter and flour and add the milk off the heat. Cook until you have a thick white sauce with no taste of raw flour. Stir in the mashed aubergines and cook for several minutes. Season, add the grated cheese, stir and pour the puree into a serving dish.
7. Take the lamb out of the oven and leave to stand for 20 minutes, covered with foil, in a warm place.
8. Carve into thick slices and lay on the bed of aubergine puree. Pour over the reduced pan juices. Garnish with fresh bay leaves.
serving amount
serves 6
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