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Tabatha
Leg of lamb with aubergine olives chutney
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Ingredients
Directions
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Cut the aubergines into cubes of 1 cm.
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Chop the onion and finely chop the garlic.
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Cut the olives into quarters.
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Let the meat come to room temperature.
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Heat 2/3 of the oil in a frying pan and fry the aubergine cubes while stirring around brown.
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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.
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Allow this mixture to simmer gently for 15-20 minutes.
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If it is too dry add a dash of tomato juice.
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Rub the pieces of lamb with salt, freshly ground black pepper, cinnamon and cumin.
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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.
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Let the meat rest on a shelf under aluminum foil for 5 minutes.
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Cut the meat into slices and serve on warm plates with some warm aubergine chutney next to it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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