Cold roast lamb with marinated eggplant recipe

Ingredients for Cold roast lamb with marinated eggplant

• 8 garlic cloves, peeled, minced

• 3 tbsp coarsely chopped rosemary

• 1 tbsp cumin seeds

• 2 tbsp kosher salt, plus more

• 240 ml extra-virgin olive oil, divided, plus more for drizzling

• 1 (2.25–2.75 kg) boneless leg of lamb, tied

• 12 small Italian aubergines (2.25–2.75 kg)

• freshly ground black pepper

• 12 shallots, peeled

• master vegetable marinade

• 40 g parsley leaves with tender stems

• flaky sea salt

• lemony yoghurt sauce and/or grilled serrano salsa verde (for serving)

How to make Cold roast lamb with marinated eggplant

1. Pulse garlic, rosemary, cumin seeds, and 2 tablespoons of sea salt in a food processor until finely chopped. Pour in 60 ml of oil and pulse again until a paste forms. Place the lamb on a rimmed baking tray and rub the paste all over, pushing some into the layers of meat. Let it sit at room temperature for 1 hour.

2. Position the oven racks in the upper and lower thirds of the oven; preheat to 150°C (fan) or 160°C (conventional). Slice the eggplants in half lengthwise and then cut each half into thirds. Working in batches, use a total of 120 ml of oil: place a few eggplant spears in a large bowl and drizzle with some oil. Toss gently, massaging each piece to coat, and season with sea salt and pepper. Transfer to another rimmed baking tray.

3. Toss the shallots with 60 ml of oil in the bowl used for the eggplants, then spoon the mixture over the eggplants. Cover the baking tray with foil, sealing it tightly.

4. Place the baking tray with the eggplant mixture on the bottom rack of the oven and the baking tray with the lamb on the top rack. Roast until an instant-read thermometer inserted into the thickest part of the lamb (avoiding any gaps) registers 60°C for medium, about 90 minutes (start checking after 1 hour). Remove the lamb from the oven and tent it with foil. Let it cool for about 20 minutes.

5. Meanwhile, remove the eggplant mixture from the oven, uncover, and toss with a spatula. Increase the oven temperature to 260°C (fan) or 270°C (conventional) and immediately place the eggplant mixture on the top rack. Roast, tossing halfway through, until nicely browned and very tender, about 20 minutes. Let it cool.

6. Remove the foil from the lamb and roast on the top rack until browned and crisp, about 8 minutes. Let it cool.

7. Once the eggplant mixture is cool, toss it in a large bowl with the Master Vegetable Marinade, cover, and let it sit at room temperature for at least 1 hour.

8. Just before serving, toss in the parsley and transfer the eggplant mixture to a platter. Slice the lamb into 0.5 cm thick pieces and arrange them on another platter. Drizzle the lamb generously with oil and sprinkle with sea salt. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde on the side.

9. Note: The lamb can be seasoned up to 12 hours in advance; cover and chill. Let it sit at room temperature for 45 minutes before roasting. The lamb can be roasted, and the eggplant mixture can be marinated 1 day in advance; cover and chill separately. About 1 hour before serving, remove the lamb and eggplant mixture from the fridge and let them sit at room temperature to warm up slightly.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.