Preparation time is 20minutes
Cook time is 1hours 30minutes
Total time is 1hours 50minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
11 Ingredients
- 6 cloves garlic, peeled and slivered
- 2kilograms potatoes, thickly sliced
- 8 tomatoes, halved
- 4 red capsicum, chopped
- 4 medium eggplants, chopped
- 1tablespoons ground cumin
- 1teaspoons ground pepper (to taste)
- 2 leg lamb (approx 1.5kg each)
- 1/2 cup olive oil
- 2tablespoons fresh oregano
- 1 pinch sea salt ground (to taste)
Nutrition per serving
3180kJ
Protein
56.3grams
Sugars
13.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Cut incisions into the lamb with a sharp knife and insert slivered garlic.
Step 2 of 4
Combine cumin, salt and pepper in a bowl. Rub generously over lamb. Place lamb on individual racks, fat-sides up, in two large roasting pans.
Step 3 of 4
Add potatoes and scatter with whole garlic cloves and half of the oregano. Drizzle with oil. Put into the oven and reduce the heat to 180°C. Add eggplant and capsicum. Turn vegetables over in the oil and sprinkle with remaining oregano. Lay tomato in a separate baking dish, drizzle with remaining oil and season with salt and pepper. Roast the lamb and vegetables for a further 45 minutes, basting meat and vegetables with juices several times during cooking or until cooked to your liking.
Step 4 of 4
Place lamb on a carving board and cover with foil. Rest for 15 minutes. Slice lamb and arrange on a warmed platter with vegetables.
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