Herbed Seared Lamb with Aubergine and Courgette Butter

Lesley Waters serves succulently tender marinated lamb with a tasty 'butter' made from roasted aubergines and courgettes
By Lesley Waters
Herbed Seared Lamb with Aubergine and Courgette Butter
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 25 minutes plus at least 4 hrs marinating
  • Effort: medium


For the lamb

  • 1x1.8 kg leg of lamb, butterflied
  • 8 cloves garlic, sliced
  • 1/2 bottle red wine
  • 3 tbsp olive oil
  • zest of 1 lemons
  • 2-3 sprigs thyme
  • 2-3 sprigs rosemary

For the aubergine and courgette butter

  • 2 aubergines, cut into 1cm dice
  • 2 courgettes, cut into 1cm dice
  • 5 tbsp extra virgin olive oil
  • lemon juice, to taste


1. Using a sharp knife, remove the excess fat and skin from the lamb. Cut small pockets into the flesh on both sides and stud each pocket with the slices of garlic.

2. Pour the red wine and olive oil into a large shallow dish. Add the lemon zest, thyme and rosemary and season with black pepper.

3. Add the lamb to the dish, cover and place in the fridge. Leave to marinate for at least 4 hours, preferably overnight.

4. Preheat the oven to 200C /gas 6.

5. Place the aubergine and courgette dice in a large roasting tin. Drizzle over 3 tablespoons olive oil, and season with freshly ground black pepper.

6. Roast for 35-40 minutes or until the vegetables are tender. Cool for 10 minutes.

7. Meanwhile, heat a large frying pan or griddle pan until hot.

8. Drain the lamb, reserving the marinade and cook quickly over a high heat for 5 minutes on each side until browned.

9. Transfer the lamb to a large roasting tin. Pour the marinade liquid into the griddle pan, bring to the boil and cook steadily for 2-3 minutes until reduced.

10. Pour over the lamb and top with the herb sprigs. Roast for 12 minutes per 450g for medium lamb. Remove from the oven, cover with foil and allow to rest for 10 minutes.

11. To make the aubergine and courgette butter: put the roast aubergine and courgette into a food processor with the remaining olive oil. Pulse to roughly chop the vegetables. Season with salt, black pepper and a squeeze of lemon juice.

12. To serve: carve the lamb into thick slices and arrange on a platter. Pour over the bubbling hot pan juices and serve with aubergine and courgette butter.

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