Leg of Lamb with Minted Aubergines

A sweet salad of minted aubergines is the perfect accompaniment to Frank Bordoni's succulent grilled leg of lamb
By Frank Bordoni
Leg of Lamb with Minted Aubergines
  • Rating:
  • Serves: 8
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes plus 3-4 hrs marinating
  • Effort: medium


  • 1 x 2.5 g leg of lamb, boned
  • 8 cloves garlic, sliced
  • 4 sprigs rosemary
  • 2 tsp salt
  • 2 tsp black pepper
  • 2-3 tbsp light olive oil

For the minted aubergine salad

  • 800 g baby aubergines
  • 6 tbsp olive oil
  • 6 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 350 ml sherry vinegar
  • 8 tbsp sugar
  • 1 bunches mint, chopped
  • salt and black pepper


1. Lay the lamb out flat and make incisions in the meat using the tip of a sharp knife. Stuff the incisions with garlic and rosemary and season with salt and pepper. Leave to marinate for about 3-4 hours.

2. Brush with olive oil and place on a medium-hot grill for about 20 minutes each side (basting occasionally with oil). When cooked, remove from the heat and leave to rest for 10 minutes before carving.

3. Meanwhile, brush the aubergines with oil and grill on both sides, then set aside.

4. To make the dressing, place the garlic, onion, vinegar and sugar in a pan and bring to the boil. Simmer gently and reduce until syrupy.

5. Pour the dressing over the grilled aubergines, season and scatter with the mint. Carve the lamb and serve with the aubergine salad.

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