As the Aussies take on France in their first game, try this wholesome dish for friends and family.
Preparation: 25 minutes
Cooking: 30 minutes
1 butterflied leg of lamb, approximately 1.6kg
6 small sprigs rosemary
4 cloves garlic, peeled and quartered
140ml olive oil
1 red onion, cut into large diced pieces
1 large red or yellow capsicum, cut into large diced pieces
2 zucchinis cut into half discs
1 medium eggplant, cut into large discs
2 cloves garlic, roughly chopped
1-punnet cherry tomatoes, halved
Handful basil leaves
To cook the lamb:
Preheat the oven to 180ºC. Using a small, sharp knife, make several deep, narrow slits on both sides of the lamb and fill with the rosemary and garlic. Rub with some olive oil, season with salt and pepper and place into a roasting tin.
Cook for 30 minutes for medium. Remove from the oven, cover loosely with foil and set aside to rest for 20 minutes. Prepare the ratatouille while the lamb is cooking.
Slice the rested lamb and serve with the ratatouille.
To make the ratatouille:
Heat a large saucepan over a moderate high heat. Add a tbsp. of oil and the onion and cook for 3 minutes, then add the capsicum and cook for a further 4 minutes, stirring often until just tender. Set aside in a large bowl.
Add another tbsp. oil, and the zucchini and cook for 5 minutes or until tender and lightly coloured. Transfer to the bowl.
Cook the eggplant in 4 tbsp. oil for 7 minutes or until soft. You many need to do this in two batches. Transfer to the bowl.
Add the remaining oil and the garlic and cook for a few seconds without colouring the garlic. Add the tomatoes and cook for 1 1/2 minutes or until softened. Add the contents of the bowl back in the saucepan and cook for a further minute to allow the flavours to mix together. Season well with salt and pepper and allow cooling slightly before stirring in the basil leaves.
For a delicious lunch, fill a baguette with thinly sliced roast lamb and top with some ratatouille.
For a variation, try using a whole bone-in leg of lamb or even a boned and rolled shoulder of lamb. Simply adjust the cooking time accordingly.
Ratatouille is just as good served at room temperature, as it is hot or warm.
If you have an abundance of rosemary, try placing a large bundle of it under thelamb as it cooks.
Celebrate football fever with a flavour expedition inspired by competing nations around the globe.
It's almost time for football (or soccer) fans worldwide to come together and celebrate the game. Game timings fit in perfectly with dinnertime for Aussies, so We Love Our Lamb will be there every step of the way.
Kicking flavour goals with a journey around the globe, We Love Our Lamb has shared five recipes from five nations, including garlic and oregano lamb skewers with chimichurri from Argentina, butterflied lamb leg with ratatouille from France or bite size lamb and sultana empanadas from Spain.
These dishes are perfect for cooking up with friends and family to enjoy whilst cheering on your favourite team.
For additional recipe inspiration, visit www.australianlamb.com.au.