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Lamb a la Provencal
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159_leg-of-lamb.jpg
A leg of lamb, or a shoulder could be used in this recipe. Ask your butcher to bone and roll it for you.

Category:
Recipes

Town/Region: Not applicable


Details: This lamb dish has a summery feel, using aubergines which are seasonal in June and July.

It is taken directly from Elizabeth David's Summer Cooking book, first published in 1955.

Serves 4 (approx)

Ingredients
A boned and rolled leg (or shoulder) of lamb
3 aubergines
1lb of fresh tomatoes
1/4lb of green olives (stoned)
3 tablespoons of olive oil
2 cloves of chopped garlic
chopped flat-leaf parsley
salt and freshly ground pepper

How to make it:
Stick a clove of garlic into the meat and roast it in the ordinary way. Cut the unpeeled aubergines into thick slices, salt them and leave to drain for an hour or two.
Skin tomatoes and, chop second clove of garlic.
Heat the olive oil in a thick frying pan, and saute the sliced aubergines. Drain them, out them in the roasting pan with the almost cooked meat and add the stoned olives. In the same frying pan, cook the tomatoes, cut into quarters, for 4 or 5 minutes, adding the chopped garlic and salt and pepper. Slice the meat for serving, put the aubergines, tomatoes and olives all round the serving dish and garnish with chopped parsley.






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