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Leg of lamb, baked brinjals and potatoes
Introduce
Chef :
Sean StrydomLeg of lamb, baked brinjals and potatoes
My take on Cosciotto d'agnello, melanzane al forno e patate from Italy with local ingredients
Ingredient
20 ml
Olive Oil
10 ml
Capers
10 ml
sundried pitted Olives
3 cloves
Garlic, pealed and crushed
15 ml
dried Rosemary
2
Brinjals
5 ml
Kosher Salt
2.5 ml
Black Pepper
20 ml
dried Rosemary, divided
Cooking instructions
* Step 1
Combine the Infused Oil ingredients in a small bottle and set aside. This can de done days in advance.
* Step 2
Cut Brinjals into 2 cm cubes. Toss in a large bowl with 20 ml Salt. place in a colander and set aside for 1 hour. Rinse under running water and dry on a kitchen towel.
* Step 3
Place Potatoes in a bowl with the Brinjal. Add Tomato and Onion, then season with 5 ml Salt, 2.5 ml Pepper, 15 ml Rosemary and drizzle with 30 ml Olive Oil. Toss to combine and set aside for and hour to let the flavour develop.
* Step 4
Preheat Oven to 180°C.
* Step 5
Make holes in the leg with the tip of the deboning knife, either to the bone or all the way through. Grease with strained Infused Oil, massage to let the seasoning penetrate.
* Step 6
Take a baking tray with high edges and place the lamb, and all the Potato and Brinjal mix. Add 10 ml Infused Oil.
* Step 7
Place in the oven and cook until the internal temperature is 45°C to 47 °C.
* Step 8
Heat a pot of water on the stove to a rolling boil. Prepare an ice bath in a large bowl.
* Step 9
Once the Lamb is cooked, with internal tempreture of 55°C, remove from oven and rest for 5 minutes.
* Step 10
While the meat is resting, wilt the Spinach for a few seconds in the boiling water then remove and place into the ice bath to stop the Spinach from overcooking.
* Step 11
Remove meat to a cutting board and combing the wilted Spinach with the rest of the Vegetables.
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