Jamie Oliver Lamb And Aubergine Recipe

The Jamie Oliver Lamb And Aubergine Recipe is the kind of cozy, flavor-packed meal that brings big Mediterranean energy to the table. With tender roasted lamb, smoky roasted aubergines, and a deep, herbaceous tomato sauce, this dish is bold, rustic, and satisfying. I made it for a Sunday family dinner, and honestly, I didn’t expect the anchovy-spiked sauce to steal the show—but it totally did. (inspired by Jamie Oliver)

Ingredients Needed

For the Roast:

• 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

For the 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 Jamie Oliver Lamb And Aubergine Recipe

Preheat the Oven:

Start by getting your oven nice and hot—220ºC / 425ºF / gas 7. This high heat helps the lamb get that golden, crispy crust.

Season the Lamb:

Rub the lamb generously with olive oil, sea salt, and black pepper. I massaged it in with my hands for good coverage. Pop it into a roasting tray and let it roast for 30 minutes.

Prep the Veg:

While the lamb gets going, chop the aubergines into chunky 5cm wedges. Same with the onions—six wedges each works well. Toss everything in olive oil, dried oregano, salt, and pepper until nicely coated.

Add Veg to the Tray:

Once the lamb has had its initial roast, drain most of the fat from the tray (save a little for flavor), scatter rosemary sprigs over the lamb, then pile the aubergines and onions around it. Return to the oven for another hour.

Make the Tomato Sauce:

In a separate pan, heat a glug of olive oil over medium. Add sliced garlic and parsley stalks, cooking just until fragrant—about a minute. Then add the tomatoes, chili, vinegar, anchovies, and seasoning. Let it simmer uncovered for 30 minutes until thick and rich.

Keep an Eye on the Roast:

At the 20-minute mark, turn the lamb and give the veg a stir to prevent drying or burning. If the pan looks dry, splash in a little water.

Rest the Lamb:

When the lamb’s done, transfer it to a warm platter, cover with foil, and let it rest. This part is key for juicy meat!

Finish the Sauce:

Drain excess fat from the roasting tray, then pour the tomato sauce right over the roasted veg. Scrape up all those caramelized bits on the bottom of the tray—they’re flavor gold. Stir in most of the chopped parsley and simmer a few more minutes.

Taste and Adjust:

Taste your sauce. It should be balanced—sweet from the tomatoes, tangy from the vinegar, and deeply savory. Add a touch more vinegar if needed.

Serve:

Spoon the rich tomato-veggie mixture onto a large serving platter. Slice the rested lamb and lay it on top, or serve alongside. Finish with a drizzle of extra virgin olive oil and the rest of the chopped parsley. A warm crusty bread and seasonal salad make perfect partners.

Why I Love This Recipe

I made this on a drizzly Sunday afternoon, and the whole house smelled incredible. The lamb was meltingly tender, and the tomato-aubergine mix was punchy yet cozy. What surprised me most? Those anchovies—they disappear but leave behind this deep, umami richness that makes everything taste better. It’s rustic but elegant, and really easy to pull off.

Recipe Tips

• Sear the Lamb First: For extra depth, give the lamb a quick sear in a hot pan before roasting.
• Anchovy Magic: Don’t leave them out—they vanish into the sauce and bring serious flavor.
• Chunky Veg Wins: Cut aubergines and onions big so they hold up and caramelize properly.
• Tomato Sauce Depth: A splash of red wine or stock can deepen the sauce even more.
• Leftover Bonus: The flavors get better the next day—perfect for sandwiches or pasta.

How To Store This Jamie Oliver Lamb And Aubergine Recipe

At Room Temperature:

Keep leftovers out no more than 2 hours. Cover and store once cooled.

In the Fridge:

Store lamb and sauce in airtight containers. It’ll stay fresh for up to 3 days.

In the Freezer:

This freezes beautifully! Cool completely, portion out into containers, and freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:

Reheat in a 180ºC (350ºF) oven covered in foil for 15–20 minutes, or until hot through. The sauce can also be reheated gently on the stove.

Nutrition Facts (per serving)

• Calories: 344
• Carbs: 12.8g
• Protein: 31.3g
• Fat: 19.1g
• Sugar: 9.7g
• Fibre: 4.6g
• Sodium: ~490mg

Let’s Answer a Few Questions!

Can I make this with a different cut of lamb?
Totally! A lamb shoulder works great—just increase the cook time for tenderness.

What if I hate anchovies?
Try a teaspoon of miso paste or Worcestershire sauce for similar umami depth.

Can I use canned eggplant or pre-roasted veg?
Fresh is best here. Canned eggplant tends to be mushy. But if it’s all you’ve got, go for it.

Is this spicy?
Just a little warmth from the dried chili. Leave it out if you’re sensitive.

Can I make this ahead?
Yes! Make the sauce and roast the veg a day ahead. Reheat and carve the lamb fresh.

Try More Recipes:

• Jamie Oliver Aubergine And Coconut Curry
• Jamie Oliver Aubergine And Lentil Curry
• Jamie Oliver Aubergine And Chicken
• Jamie Oliver Aubergine And Courgette Lasagne