Roasted Lamb with Baked Eggplant
1 1/2 kg lamb leg
Preheat the oven to 180 celsius. Place lamb in a roasting dish and season with salt and pepper. Sprinkle with cumin seeds. Roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1 and half hours for well done.
Toss eggplant and pumpkin in oil and place on a tray lined with baking paper. Drizzle with warm honey. Roast in the oven with the lamb for 40 minutes or until golden.
- Remove lamb, cover loosely, and rest for 15 minutes before carving. Serve with the eggplant and pumpkin scattered with the feta cheese. Accompany with couscous or potatoes.