Saucerer’s Spicy Harissa Leg Of Lamb with Roasted Aubergine

Here's a delicious and easy recipe for a slow cooked leg of lamb using Saucerer's roasted aubergine and spicy harissa sauce as the marinade, cooked atop a bed of aubergines and on-the-vine cherry tomatoes. Serve with a roasted Mediterranean vegetable and couscous salad - relax you now have your summer entertaining sorted. 

Here at Saucerer we love gourmet cooking which is quick and easy to do, so that you can enjoy restaurant quality food in the comfort of your own home - or garden! 

Preparation time: 15 minutes (now that's what we like to hear!)
Marinating time: 2 hours to overnight
Cooking time: 1 hour and 30 minutes
Total time: Approx 3 hours 

Ingredients:
1 leg of lamb (about 2kg)
1 jar Saucerer's "Roasted Aubergine and Spicy Harissa" sauce
2 large aubergines, sliced into rounds
350g on-the-vine cherry tomatoes
Salt and pepper, to taste
Olive oil, for drizzling
Fresh herbs (mint and parsley)
Pomegranate seeds (to sprinkle)  

Directions: 

• Marinate the leg of lamb: Place the leg of lamb in a large resealable plastic bag or shallow dish. Pour the Saucerer's roasted aubergine and spicy harissa pasta sauce over the lamb, making sure it's evenly coated. Season with salt and pepper to taste. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to meld and the meat to become tender.
• Preheat the oven: Preheat your oven to 350°F (175°C) and adjust the rack to the middle position.
• Prepare the aubergines and cherry tomatoes: Arrange the sliced aubergines in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Place the on-the-vine cherry tomatoes around the aubergines on the baking sheet.
• Roast the vegetables: Place the baking sheet in the preheated oven and roast the aubergines and cherry tomatoes for about 20-25 minutes, or until the aubergines are tender and the cherry tomatoes are blistered and softened. Remove from the oven and set aside.
• Roast the leg of lamb: Place the marinated leg of lamb on top of the roasted aubergines and cherry tomatoes on the baking sheet. Drizzle with a little more olive oil and season with additional salt and pepper if desired.
• Continue roasting: Return the baking sheet to the oven and roast the leg of lamb for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Use a meat thermometer to check for doneness.
• Rest and carve: Once the lamb is cooked to your perfect level, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, resulting in a juicier and more flavourful roast. Carve the leg of lamb into slices, and garnish with fresh herbs and sprinkle over the pomegranate seeds, if desired. 
• Serve and enjoy: Serve the roasted leg of lamb slices alongside the tender roasted aubergines and cherry tomatoes. Drizzle any pan juices over the lamb slices for extra flavour. Sprinkle over the pomegranate seeds
• DEVOUR! Enjoy the succulent and flavourful meat with the spicy kick of Saucerer's roasted aubergine and spicy harissa pasta sauce!

This delicious and aromatic dish is perfect for special occasions or family dinners, and the combination of tender leg of lamb, roasted aubergines, spicy harissa and cherry tomatoes creates a tasty and satisfying meal that's sure to impress your guests. 

We can't wait to hear what you think :) 

Love
The Saucerer x

ps. Check out this recipe for the roasted veg and couscous salad here to go alongside your leg of lamb.