Recipe from Ocado - was delicious
- 2 aubergines, thickly cut into 1cm slices
- 1 red onion
- 2½ kg leg of lamb
- 3 tsp harissa paste
- 1 tbsp sea salt
- 1 tbsp olive oil with garlic
- 16 small vine tomatoes
Step 1
Preheat the oven to 150°C/130°C fan/gas 2. Line a
roasting tin with the aubergine slices, then scatter over the onion. Place the
leg of lamb on top of the vegetables, and tuck the halved garlic alongside.
Step 2
Stab the lamb all over with a very sharp knife,
then rub all over with the harissa paste. Sprinkle the meat and vegetables with
the sea salt, then drizzle over the garlic oil. Transfer to the oven and roast
for 30 mins, uncovered, then cover with foil and roast for a further 2 hrs.
Step 3
Turn up the oven to 180°C/150°C fan/gas 5 and
uncover the lamb. Cook for 30-40 minutes until lamb is to your liking. Turn oven
to 150°C/130°C fan/gas 2 for last 20 minutes. Add the tomatoes to the tin for
the last 20 minutes.
