Leg of lamb, baked brinjals and potatoes

Name: Leg of lamb, baked brinjals and potatoes
Cuisine: South African
Ingredients: 90 ml Olive Oil; 10 ml Capers; 10 ml sundried pitted Olives; 3 cloves Garlic, pealed and crushed; 15 ml dried Rosemary; 2 Brinjals; 20 ml Kosher Salt; 1 kg baby Potatoes, washed and halved; 500 g ripe Cherry Tomatoes, washed and halved; 1 Onion, peeled and chopped; 5 ml Kosher Salt; 2.5 ml Black Pepper; 20 ml dried Rosemary, divided; 20 ml Olive Oil; 1 small bunch Spinach; 1 leg of Lamb (about 2.0 kg bone-in)

Sean Strydom @Sean_Strydom

Port Elizabeth

My take on Cosciotto d'agnello, melanzane al forno e patate from Italy with local ingredients

Sean Strydom @Sean_Strydom

Port Elizabeth

My take on Cosciotto d'agnello, melanzane al forno e patate from Italy with local ingredients

Saved

Ingredients

Infused Oil
90 mlOlive Oil
10 mlCapers
10 mlsundried pitted Olives
3 clovesGarlic, pealed and crushed
15 mldried Rosemary
Vegetables
2Brinjals
20 mlKosher Salt
1 kgbaby Potatoes, washed and halved
500 gripe Cherry Tomatoes, washed and halved
1Onion, peeled and chopped
How to dice an onion with no tears
5 mlKosher Salt
2.5 mlBlack Pepper
20 mldried Rosemary, divided
20 mlOlive Oil
1small bunch Spinach
Leg of Lamb
1leg of Lamb (about 2.0 kg bone-in)

Saved

Steps

1

Combine the Infused Oil ingredients in a small bottle and set aside. This can de done days in advance.
2

Cut Brinjals into 2 cm cubes. Toss in a large bowl with 20 ml Salt. place in a colander and set aside for 1 hour. Rinse under running water and dry on a kitchen towel.
3

Place Potatoes in a bowl with the Brinjal. Add Tomato and Onion, then season with 5 ml Salt, 2.5 ml Pepper, 15 ml Rosemary and drizzle with 30 ml Olive Oil. Toss to combine and set aside for and hour to let the flavour develop.
4

Preheat Oven to 180°C.
5

Make holes in the leg with the tip of the deboning knife, either to the bone or all the way through. Grease with strained Infused Oil, massage to let the seasoning penetrate.
6

Take a baking tray with high edges and place the lamb, and all the Potato and Brinjal mix. Add 10 ml Infused Oil.
7

Place in the oven and cook until the internal temperature is 45°C to 47 °C.
Turn on the grill to give the meat and potatoes a perfect browning.
8

Heat a pot of water on the stove to a rolling boil. Prepare an ice bath in a large bowl.
9

Once the Lamb is cooked, with internal tempreture of 55°C, remove from oven and rest for 5 minutes.
10

While the meat is resting, wilt the Spinach for a few seconds in the boiling water then remove and place into the ice bath to stop the Spinach from overcooking.
11

Remove meat to a cutting board and combing the wilted Spinach with the rest of the Vegetables.