Ingredients

Method

• 1 kg free-range deboned lamb
• sea salt and freshly ground black pepper, to taste
• 1 garlic clove, crushed
• 1 T olive oil
• 2 T lemon juice
• 2 t oregano
• cooked rosmarino, for serving
• baby spinach leaves
• a splash of olive oil
For the brinjal sauce
• sea salt and freshly ground black pepper, to taste
• 2 medium brinjals
• 1 T lemon juice
• 1/3 cup Greek yoghurt
• 1 clove garlic, crushed

Method

Ingredients

Preheat the oven to 230°C.

Unroll the lamb and flatten as much as possible, then place on a baking tray. Season and smear with the garlic.

Moisten with the oil and lemon juice, then sprinkle with oregano. Roast, fat side up, for 20 minutes until nicely browned but still rare.

Cover and leave to rest for about 10 minutes before slicing thinly. Serve warm with the rosmarino, baby spinach and brinjal sauce.

To make the brinjal sauce, preheat the oven to 230°C.

Prick the brinjals and roast for 20 minutes, or until soft. Allow to cool, then scrape the flesh from the skin. Blend roughly and mix with the remaining ingredients.

Pick up your lamb, oregano and brinjals from Woolworths: