Roasted Lamb with Baked Eggplant

Roasted Lamb with Baked Eggplant

Serves 6


1 1/2 kg lamb leg
2 tsp cumin seeds
2 medium eggplant cut into 3 cm cubes
600g peeled and seeded pumpkin, cut into 3 cm pieces
2 tbsp Olivital extra virgin olive oil

2 tbsp warm honey
100g feta cheese, crumbled
couscous or boiled baby potatoes to serve
  1. 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.

  2. 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.

  3. 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.
Results may vary.