Lamb Roast with Baked Baby Aubergine and Savoury Olive Sauce

Ingredients / 4 port 800 g Lamb boneless rolled shoulder 2 – 3 tbsp ghee 8 – 10 small garlic cloves 1 tsp oregano, dry 1 tsp thyme, dry 2 rosemary springs 2 tbsp mustard 4 tbsp butter Celtic salt and freshly ground pepper

Baked aubergine 4 small aubergines, length sliced and seasoned with salt To serve 300 ml savoury olive sauce

Method

• In a small bowl, mix the butter with the mustard.

• Brush with half the mustard mixture on the insides lamb part and spread the oregano and thyme on the meat.

• Roll the meat, use a mesh string, and tighten it like a sausage.

• With a small serrated knife, open holes around the meat, plant the garlic cloves and brush the rest of the mustard mixture around the meat using your hands.

• Season with salt and pepper.

• Tight the meat into parchment paper and after in aluminium foil.

• Bake the meat in a preheated 160° C oven for one and a half hours and rest for 10 minutes before carving.

• Press the aubergines to open, as the picture shows and press them lightly to stay in this shape.

• Add the half ghee to a large hot pan and fry the aubergines twice, each time for a minute on each side and continue the same process with the other two. When you finish them, bake them in the same oven with the meat for 20 minutes before it is ready. In this case, everything will be ready at the same time.

• Meanwhile, warm up the sauce and add a click butter before serving.

Tips

• Creamy mashed potatoes are a classic side dish. On the other hand, baked wedged sweet potatoes with garlic and rosemary will also be a great choice.