Leg of lamb with aubergine olives chutney

Cut the aubergines into cubes of 1 cm.

Chop the onion and finely chop the garlic.

Cut the olives into quarters.

Let the meat come to room temperature.

Heat 2/3 of the oil in a frying pan and fry the aubergine cubes while stirring around brown.

Spoon the onion, garlic, lemon zest, olives, 1 tablespoon of lemon juice and some salt and freshly ground pepper and pour in the tomato juice.

Allow this mixture to simmer gently for 15-20 minutes.

If it is too dry add a dash of tomato juice.

Rub the pieces of lamb with salt, freshly ground black pepper, cinnamon and cumin.

Heat the remaining olive oil and the butter in a frying pan and fry the pieces of leg of lamb over medium-high heat in 12-15 minutes until nicely browned (on the inside they are rosé), turn them regularly.

Let the meat rest on a shelf under aluminum foil for 5 minutes.

Cut the meat into slices and serve on warm plates with some warm aubergine chutney next to it.

Tasty with couscous and grilled tomatoes.