Leg of lamb with aubergine olives chutney

Name: leg of lamb with aubergine olives chutney
Total time: 35 min
Yield: 4
Ingredients: 5 tablespoon olive oil; 2 eggplant; 1 onion; 2 toes garlic; 5 lemon; 10 black olives without pit; 200 ml tomato juice; 600 gram Leg of lamb ( ); 2 teaspoon cinnamon; 2 teaspoon ground cumin; 25 gram butter

Ingredients

Directions

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.