Name: Greek lamb with smoked aubergine & minty broad beans Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: Greek
Ingredients: 1.5 kg lamb leg or shoulder, boneless; 2 aubergines; 400g broad beans, shelled; 1 onion, finely chopped; 4 cloves of garlic, minced; 2 tbsp olive oil; 2 tbsp lemon juice; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp smoked paprika; Salt and pepper, to taste; Fresh mint leaves, for garnish

How To Make Greek lamb with smoked aubergine & minty broad beans

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Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours 20 minutes

Serves:

Ingredients

1.5 kg lamb leg or shoulder, boneless
2 aubergines
400g broad beans, shelled
1 onion, finely chopped
4 cloves of garlic, minced
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp smoked paprika
Salt and pepper, to taste
Fresh mint leaves, for garnish

Instructions

Preheat the oven to 180°C (350°F).
Score the lamb with a sharp knife and season generously with salt, pepper, oregano, thyme, and smoked paprika.
Heat 1 tablespoon of olive oil in a large ovenproof pan over medium-high heat. Brown the lamb on all sides until golden brown.
Transfer the lamb to the preheated oven and roast for about 2 hours, or until cooked to your desired level of doneness.
Meanwhile, prepare the smoked aubergine. Place the whole aubergines directly on a gas burner or under a hot grill. Cook until the skin is charred and the flesh is soft. Remove from heat, let cool, and peel off the skin. Mash the flesh with a fork and season with salt, pepper, and lemon juice.
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
Add the shelled broad beans to the onion and garlic mixture. Cook for about 5 minutes, until the beans are tender.
Season the broad beans with salt, pepper, and a squeeze of lemon juice.
Remove the lamb from the oven and let it rest for a few minutes before slicing.
Serve the sliced lamb on a bed of smoked aubergine, with a side of minty broad beans. Garnish with fresh mint leaves.