This delicious Jamie Oliver Lamb and Aubergine Recipe is a hearty, flavor-packed meal that’s easy to make. Tender roasted lamb pairs perfectly with smoky aubergines and a rich, chunky tomato sauce. With simple ingredients and bold Mediterranean flavors, it’s a comforting dish best served with warm bread and a fresh salad!
Ingredients Needed
- 2kg / 4.4lb quality leg of lamb
- 2 tbsp olive oil
- 3 round purple aubergines (or 4 regular eggplants)
- 2 red onions
- 1 tbsp dried oregano
- 1 bunch fresh rosemary
Tomato Sauce:
- 2–3 cloves garlic, peeled and finely sliced
- 1 big bunch fresh flat-leaf parsley, stalks included, finely chopped
- 1 dried red chili, crumbled
- 2 x 400g / 14oz cans quality plum tomatoes
- 1 tbsp herb or red wine vinegar
- 3 anchovy fillets in oil, from sustainable sources
- 1 tbsp extra virgin olive oil
How To Make Lamb And Aubergine
- Preheat the oven: Preheat the oven to 220ºC / 425ºF / gas 7.
- Season the lamb: Rub the lamb all over with olive oil, sea salt, and black pepper. Place in a roasting tray and roast for 30 minutes.
- Prepare the vegetables: Halve the aubergines (eggplants) and chop into 5cm / 2in irregular wedges. Peel and chop each onion into 6 wedges. Toss in a little olive oil with salt, pepper, and oregano.
- Add the vegetables to the lamb: Remove the lamb from the oven, drain most of the fat, and scatter rosemary over it. Add the aubergines and onions around the lamb. Roast for another 1 hour.
- Make the tomato sauce: Heat a splash of olive oil in a pan over medium heat. Add garlic and parsley stalks, frying for 1 minute. Add the tomatoes, salt, pepper, vinegar, chili, and anchovies. Simmer for 30 minutes.
- Check the roast: After 20 minutes, turn the lamb and stir the vegetables to prevent drying. Add a splash of water if needed.
- Rest the lamb: Once cooked, remove the lamb to a platter, cover with foil, and let it rest.
- Finish the sauce: Drain excess fat from the roasting tray, then pour the tomato sauce over the roasted vegetables. Place the tray on medium heat and gently scrape up the sticky bits from the bottom, keeping the vegetables chunky. Stir in most of the chopped parsley and let it simmer briefly.
- Adjust seasoning: Taste the sauce—it should be slightly sweet and slightly tangy. Add a little more vinegar if needed.
- Serve: Pour the sauce onto a platter or alongside the lamb. Drizzle with extra virgin olive oil and sprinkle with the remaining parsley. Serve with warm bread and a seasonal salad.
Recipe Tips
- Sear the Lamb for Extra Flavor: Before roasting, quickly sear the lamb in a hot pan for a deeper, richer taste. This helps lock in the juices and adds a beautiful crust.
- Don’t Skip the Anchovies: They melt into the tomato sauce, adding a deep umami flavor without tasting fishy. If you’re unsure, trust the process—your sauce will taste amazing!
- Roast the Vegetables Well: Aubergines and onions need enough time to soften and caramelize. Stir them occasionally to prevent burning and ensure even cooking.
- Let the Lamb Rest: After roasting, cover the lamb with foil and let it rest for at least 10 minutes. This keeps it juicy and makes slicing easier.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover lamb and aubergines cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: This dish freezes well. Once cooled, transfer the lamb and sauce into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180ºC (350ºF). Place the lamb and aubergines in an oven-safe dish, cover with foil, and heat for 15–20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving (based on 6 servings per recipe)
- Calories: 344
- Total Fat: 19.1
- Saturated Fat: 6.2g
- Total Carbohydrate: 12.8g
- Dietary Fiber: 4.6g
- Sugars: 9.7g
- Protein: 31.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine And Coconut Curry
- Jamie Oliver Aubergine And Lentil Curry
- Jamie Oliver Aubergine And Chicken
- Jamie Oliver Aubergine And Courgette Lasagne
Jamie Oliver Lamb And Aubergine Recipe
Description
This delicious Jamie Oliver Lamb and Aubergine Recipe is a hearty, flavor-packed meal that’s easy to make. Tender roasted lamb pairs perfectly with smoky aubergines and a rich, chunky tomato sauce. With simple ingredients and bold Mediterranean flavors, it’s a comforting dish best served with warm bread and a fresh salad!
Ingredients
Tomato Sauce:
Instructions
- Preheat the oven: Preheat the oven to 220ºC / 425ºF / gas 7.
- Season the lamb: Rub the lamb all over with olive oil, sea salt, and black pepper. Place in a roasting tray and roast for 30 minutes.
- Prepare the vegetables: Halve the aubergines (eggplants) and chop into 5cm / 2in irregular wedges. Peel and chop each onion into 6 wedges. Toss in a little olive oil with salt, pepper, and oregano.
- Add the vegetables to the lamb: Remove the lamb from the oven, drain most of the fat, and scatter rosemary over it. Add the aubergines and onions around the lamb. Roast for another 1 hour.
- Make the tomato sauce: Heat a splash of olive oil in a pan over medium heat. Add garlic and parsley stalks, frying for 1 minute. Add the tomatoes, salt, pepper, vinegar, chili, and anchovies. Simmer for 30 minutes.
- Check the roast: After 20 minutes, turn the lamb and stir the vegetables to prevent drying. Add a splash of water if needed.
- Rest the lamb: Once cooked, remove the lamb to a platter, cover with foil, and let it rest.
- Finish the sauce: Drain excess fat from the roasting tray, then pour the tomato sauce over the roasted vegetables. Place the tray on medium heat and gently scrape up the sticky bits from the bottom, keeping the vegetables chunky. Stir in most of the chopped parsley and let it simmer briefly.
- Adjust seasoning: Taste the sauce—it should be slightly sweet and slightly tangy. Add a little more vinegar if needed.
- Serve: Pour the sauce onto a platter or alongside the lamb. Drizzle with extra virgin olive oil and sprinkle with the remaining parsley. Serve with warm bread and a seasonal salad.
Notes
- Sear the Lamb for Extra Flavor: Before roasting, quickly sear the lamb in a hot pan for a deeper, richer taste. This helps lock in the juices and adds a beautiful crust.
- Don’t Skip the Anchovies: They melt into the tomato sauce, adding a deep umami flavor without tasting fishy. If you’re unsure, trust the process—your sauce will taste amazing!
- Roast the Vegetables Well: Aubergines and onions need enough time to soften and caramelize. Stir them occasionally to prevent burning and ensure even cooking.
- Let the Lamb Rest: After roasting, cover the lamb with foil and let it rest for at least 10 minutes. This keeps it juicy and makes slicing easier.
Jamie Oliver Lamb And Aubergine Recipe