Leg of Lamb with Saffron Potatoes, Coleslaw, and Grilled Aubergine

With a Tahini Dressing & Pomegranate and Watercress Garnish

Overview of Ingredients

This delicious recipe features a tender leg of lamb paired with saffron potatoes, refreshing coleslaw, and grilled aubergine. With a drizzle of tahini dressing and a sprinkle of pomegranate, it's a feast for both the eyes and the taste buds.

Ingredients

• Leg of Lamb: 1 whole leg, approx. 1.5 kg

• Olive Oil for rubbing

• Garlic: 4 cloves, minced

• Small Potatoes: 500g

• Turmeric: 1 tsp

• Red Cabbage: 200g, thinly sliced

• Sweetheart Cabbage: 100g, thinly sliced

• Crème Fraîche: 150g

• Fresh Herbs: Handful, minced (like parsley or mint)

• Lemon: 1, juiced

• Salt and Pepper: to taste

• Aubergine: 2 medium-sized, sliced

• Pomegranate Seeds: for garnish

• Watercress: a handful for garnish

• Cornichons: 50g, chopped

• Capers: 2 tbsp

• Olives: a handful, chopped

• Tahini Dressing: link to tahini dressing

  
  

How to Make

Preparing the Lamb

1. Massage the Flavors: Rub the minced garlic and olive oil all over the leg of lamb. This will infuse the meat with flavor.

2. Cook the Lamb: BBQ on both sides for 20-30 minutes or roast in the oven at 200 degrees Celsius. Ensure it’s cooked to your liking.

   
   

Saffron Potatoes

1. Boil the Potatoes: Peel the small potatoes. Boil them whole in salted water with turmeric until cooked through.

   
   

2. Crisp the Potatoes: Pan-fry the potatoes for a crispy exterior. Alternatively, you can place them in the oven to achieve the crunch you desire.

   
   

Coleslaw Preparation

1. Make the Coleslaw: In a large bowl, combine the sliced red cabbage, sweetheart cabbage, crème fraîche, fresh herbs, lemon juice, salt, and pepper. Mix well until all ingredients are evenly coated.

   
   

Grilled Aubergine

1. Prepare the Aubergine: Slice the aubergine and brush it with olive oil. Grill until golden brown and tender.

   
   

Tahini Dressing and Salsa Verde

1. Prepare the Tahini Dressing: Make the tahini dressing as per the recipe found here. Once ready, drizzle it over the grilled aubergine and sprinkle pomegranate seeds generously.

   
   

2. Make Salsa Verde: Chop cornichons, capers, parsley, and olives. Mix them in a bowl with a splash of olive oil for a refreshing salsa verde.

   
   

Roasted Lemons

1. Roast the Lemons: Halve a few lemons and roast them in the oven or on the BBQ. They add a burst of flavor to the dish.

   
   

Serving Suggestions

Once prepared, slice the leg of lamb into thick pieces and arrange them on a serving platter. Add the saffron potatoes and a generous scoop of coleslaw beside it. Place the grilled aubergine alongside and garnish everything with the tahini dressing, pomegranate seeds, and fresh watercress. The roasted lemons can be squeezed over the lamb for extra zest.

Conclusion: A Delightful Feast

This leg of lamb with saffron potatoes, coleslaw, and grilled aubergine is perfect for a family gathering or a special occasion. The blend of flavors brings a unique twist to your traditional lamb dish. Enjoy this Mediterranean-inspired meal with friends and family!

If you have any questions, feel free to email annie@thetablebruton.com. You can also reach Annie at 07834 487381.

Enjoy!

Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.

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