Casseroled Lamb with Aubergine

Casseroled Lamb with Aubergine

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Servings: 8
Calories: 329


  • 1 1/2 lb aubergines
  • salt and freshly ground pepper
  • 2 oz lard
  • 4 1/2 lb leg of lamb boned and sliced into thin strips
  • 4 tbsp plain flour
  • 3/4 pint chicken stock
  • 6 tbsp medium sherry
  • 1 tsp dried marjoram
  • 1 1/2 lb tomatoes skinned and sliced
  • 3 tbsp vegetable oil
  • chopped parsley to garnish


  • Cut the aubergines into 5 mm (1/4 inch) slices, sprinkle with salt and leave for 30 minutes to draw out the bitter juices. Rinse under cold water and dry with absorbent kitchen paper.
  • Heat the lard in a pan and brown the meat, a few strips at a time. Remove from the pan and place in a shallow ovenproof dish. Stir the flour into the pan juices, add the stock, sherry and marjoram. Season, bring to the boil and pour over the lamb.
  • Top with the tomatoes and finally the sliced aubergines. Brush with oil. Cover and bake in the oven at 180°C (350°F) mark 4 for 1 1/2 hours. Uncover, brush the aubergines with the cooking juices and bake at 230°C (450°F) mark 8 for a further 20 minutes or, until golden. Sprinkle with parsley.
Calories: 329 kcal
Carbohydrates: 13 g
Protein: 36 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 104 mg
Sodium: 171 mg
Potassium: 935 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 1086 IU
Vitamin C: 16 mg
Calcium: 45 mg
Iron: 4 mg
Ingredients Lamb, Leg of Lamb
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