Lamb Leg with Warm Eggplant and Chickpea Salad

Main Dishes | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb leg with warm eggplant and chickpea salad

Ingredients

Chickpea - 28.2 oz
Rack of Lamb - 4 lbs
Marinated cherries - 14.1 oz
Eggplants - 2 lbs
Mild Chili Spice - 3 pieces
Honey - 3 spoons
Olive Oil - 3 fl oz
Garlic - 2 heads
Rosemary - 0.7 oz
Basil - 0.7 oz
Cilantro - 1.8 oz
Fresh Mint - 1.1 oz
Cinnamon - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the brine. In a large pot, bring two liters of water to a boil, then add one hundred grams of salt, three tablespoons of honey, cilantro, mint, rosemary, and one and a half heads of garlic. Boil for ten minutes, then turn off the heat and let it cool for about an hour. Place the lamb, previously trimmed of excess fat and membranes, into the brine. Allow it to cure in a cool place for five to six hours.

Step 2

After six hours, remove the meat, rinse it under running water, pat it dry with paper towels, tie it with kitchen twine, and place it in the oven preheated to 428°F for twenty minutes.

Step 3

After twenty minutes, reduce the oven temperature to 248°F and let the meat cook at this temperature for another forty minutes.

Step 4

Meanwhile, cut the eggplants into large cubes (about 2–3 cm in size). Heat olive oil in a large skillet and sauté the eggplants for five minutes. Set aside.

Step 5

Increase the oven temperature to 374°F. On the same baking tray with the lamb, add the eggplants, a cinnamon stick, salt, and pepper, and bake for twenty minutes.

Step 6

After twenty minutes, add cherry tomatoes and pieces of chili pepper, and bake for another ten minutes. Add the chickpeas, gently mix, and keep in the oven for another ten minutes. Before serving, combine the eggplants with chopped basil, let the vegetables and meat rest for ten minutes, and serve.