Roast Lamb with Eggplant Salad

, from Issue #12. August, 2015
Photography by Aaron McLean.
Roast Lamb with Eggplant Salad

Serves: 8


1 large purple eggplant sliced ½ cm thick
olive oil
100 grams black olive tapenade
1.5 kilo leg lamb, boned and butterflied

Eggplant salad
2 medium purple eggplants
3 cloves garlic, thinly sliced
1 teaspoon each sweet smoked paprika, ground cumin, coriander and turmeric
¼ cup chopped coriander
2 tablespoons tahini
¼ cup chopped mint or flat leaf parsley
100 ml extra virgin olive oil
lemon juice to taste

150 grams firm goat’s cheese
½ red onion, finely chopped
1 long red chilli, seeded and thinly sliced
shredded fresh mint


Preheat the oven to 200°C.

Brush the eggplant slices with oil, season and place on an oven tray. Roast until tender but not falling apart. Set aside.

Place the lamb skin side down on the bench and spread the tapenade over the meat. Lay the eggplant slices on top. Roll up the leg and tie securely. Rub the lamb with olive oil and season. Place in a roasting dish with ½ cup of water and roast for 15 minutes per 500 grams plus 15 minutes more. Cover loosely and rest for at least 20 minutes before slicing.

Cut deep slits in the eggplants and place in a lightly oiled baking dish. Combine the garlic, all the spices, the coriander and 1 tablespoon of oil in a bowl. Push this mixture into the cuts. Cover and bake in the oven for 45 minutes or until tender. When cool enough to handle peel off the skin and put the flesh in a food processor along with the tahini and the herbs. With the motor running, add the oil in a steady stream. Add lemon juice and seasoning to taste.

Topping: Crumble the goat's cheese and place in a bowl with the onion, chilli and the mint.

To serve: Remove the string from the lamb and carve into thin slices across the grain.

Place on a serving platter. Spoon the eggplant salad alongside and scatter over the topping.