Roast leg of lamb with cheesy baked baby brinjals and roast vegetables
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- TASTE
- 6
- Easy
Ingredients
- For the roast lamb
- 1 x 2 kg leg of lamb
- Salt and freshly ground black pepper
- Olive oil
- 1 T fresh rosemary
- For the cheesy baked baby brinjals
- 2 baby brinjals per person
- Olive oil
- 1 T sun-dried tomatoes
- 1 packet Woolworths ready-made white sauce
- A couple of Calamata olives
- 1 x 800 g packet of ready to roast mixed vegetables
Cooking Instructions
Preheat the oven to 250 ºC. Season lamb with salt and freshly ground black pepper. Drizzle with a little olive oil. Place in a roasting pan without lid in the oven to brown for 20-30 minutes.
Turn oven down to 160 ºC and slow roast for 2 to 3 hours until soft and loosening from the bone. Add fresh rosemary for the last 15 minutes of roasting time. Allow to rest for 10 min before slicing.
Cheesy baked baby brinjals with sun-dried tomatoes Preheat the oven to 180ºC. Use two baby brinjals per person and slice in half lengthwise. Fry in a little olive oil in a frying pan until golden brown. Transfer to a baking dish and top with sun-dried tomatoes.
Drizzle over some of the sauce from the tomatoes. Top with Woolworths ready-made white sauce and bake for 30 minutes until golden brown. Garnish with pitted Calamata olives.
Roasted vegetables
Prepare as per package instructions and serve warm.
Serve with Sticky toffee pudding with vanilla custard
*This recipe is from Woolworths World magazine
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