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Leg of lamb with aubergine olives chutney
 
 
4 ServingsPTM35 min

Leg of lamb with aubergine olives chutney


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Directions

  1. Cut the aubergines into cubes of 1 cm.
  2. Chop the onion and finely chop the garlic.
  3. Cut the olives into quarters.
  4. Let the meat come to room temperature.
  5. Heat 2/3 of the oil in a frying pan and fry the aubergine cubes while stirring around brown.
  6. 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.
  7. Allow this mixture to simmer gently for 15-20 minutes.
  8. If it is too dry add a dash of tomato juice.
  9. Rub the pieces of lamb with salt, freshly ground black pepper, cinnamon and cumin.
  10. 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.
  11. Let the meat rest on a shelf under aluminum foil for 5 minutes.
  12. Cut the meat into slices and serve on warm plates with some warm aubergine chutney next to it.
  13. Tasty with couscous and grilled tomatoes.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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