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Leg of lamb with minted aubergines

Frank Bordoni from Great Food Live
A sweet salad of minted aubergines is the perfect accompaniment to Frank Bordoni's succulent grilled leg of lamb

Leg of lamb with minted aubergines

Method

1. Lay the lamb out flat and make incisions in the meat using the tip of a sharp knife. Stuff the incisions with garlic and rosemary and season with salt and pepper. Leave to marinate for about 3-4 hours.

2. Brush with olive oil and place on a medium-hot grill for about 20 minutes each side (basting occasionally with oil). When cooked, remove from the heat and leave to rest for 10 minutes before carving.

3. Meanwhile, brush the aubergines with oil and grill on both sides, then set aside.

4. To make the dressing, place the garlic, onion, vinegar and sugar in a pan and bring to the boil. Simmer gently and reduce until syrupy.

5. Pour the dressing over the grilled aubergines, season and scatter with the mint. Carve the lamb and serve with the aubergine salad.

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Serves: 8

Prep: 30 min, plus 3-4 hrs marinating
Cook: 45 min

Ingredients
1 x 2.5g leg of lamb, boned
8 garlic cloves, sliced
4 sprigs Rosemary
2 tsp Salt
2 tsp black pepper
2-3 tbsp light olive oil

For the minted aubergine salad

800g baby aubergines, halved
6 tbsp Olive oil
6 garlic cloves, finely chopped
1 onion, finely chopped
350ml sherry vinegar
8 tbsp Sugar
1 bunch Mint, chopped
salt and pepper