Lamb with eggplants baked in the oven
Description
The recipe won't take much time. First, prepare the meat for roasting—make several cuts in the lamb leg, season with salt, and drizzle with oil and lemon juice. Place it into a roasting bag. Do not peel the eggplants; wrap them whole in foil. Roast the lamb and eggplants in a preheated oven at 180°C (356°F) for one and a half hours. Then remove the bones from the meat. Peel the eggplants, chop them, and mix with butter, chopped tomatoes, and minced herbs. Also, prepare a cranberry sauce by blending cranberries, sugar, peeled garlic, and half a teaspoon of salt in a blender. Serve the meat hot with the vegetable side dish, topped with the cranberry sauce.
Instructions
- 1
Step 1
Wash the lamb leg and dry it. Cut the meat with a knife for better roasting.
- 2
Step 2
Salt, drizzle with oil.
- 3
Step 3
Add lemon juice.
- 4
Step 4
Place the lamb leg into a roasting bag and put it on a baking sheet.
- 5
Step 5
Place the unpeeled eggplants, wrapped in foil, in the same place.
- 6
Step 6
Place the baking tray in an oven preheated to 180 degrees for 1.5 hours.
- 7
Step 7
While the meat and eggplants are baking, prepare the cranberry sauce. To do this, blend the cranberries, sugar, peeled garlic, and half a teaspoon of salt in a blender.
- 8
Step 8
Remove the baking sheet from the oven. Remove the lamb from the bones.
- 9
Step 9
Peel the eggplants and finely chop them.
- 10
Step 10
Add butter to them.
- 11
Step 11
Peel the tomato and slice it.
- 12
Step 12
Mix the eggplants, tomatoes, and finely chopped herbs. Serve the meat with the vegetable side dish, drizzled with cranberry sauce.