Roast lamb with charred aubergines, tomatoes and olives
This recipe works well piled high on a platter for your guests to tuck into
350g lamb fillet
Salt & pepper
1/2 tsp chilli flakes
1 tsp dried oregano
1 large or 2 smaller garlic cloves, crushed
2 medium aubergines cut into 2cm rounds
6 medium-sized tomatoes, sliced
Small handful of green olives
For the dressing
1 tbsp coarse grain mustard
Juice of 1/2 lemon
Small bunch of mint leaves, roughly chopped
2 medium egg yolks
5 tbsp olive oil
Salt & pepper
Remove the lamb fillet from the fridge at least 20 minutes before you are ready to use it. Rub the meat with a little olive oil and season with salt and pepper. Preheat the oven to 220˚C/200˚C fan-assisted/gas mark 7. Preheat a chargrill or barbecue.
Heat two tablespoons of oil in a roasting tin over the hob. Brown the meat quickly on all sides and pop into the oven for 10 minutes.
Meanwhile, combine four tablespoons of oil with the chilli flakes, oregano and garlic. Brush the aubergine slices all over with the garlic oil. Place onto the grill and cook for 3-4 minutes on each side. You may need to do this in batches, then place the food onto a plate or baking tray and cover with a clean tea towel.
Remove the lamb from the oven after 10 minutes and allow it to rest.
To make the dressing
Combine the mustard, lemon juice, mint (keeping some to serve) and egg yolks into a blender. Blitz for a few seconds. With the motor running, slowly pour in the oil until the dressing is the consistency of double cream. Season with salt and pepper.
Recipe by Jody Spencer
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