Lamb Roast

Ingredients

• 1 medium eggplant (cut lengthwise into slices)
• olive oil
• 1.2 kg boneless leg of lamb (1 boneless leg of lamb)
• 2 tbsp dried oregano
• Salt
• freshly ground pepper
• juice of one lemon
• 500 ml lamb stock
• 2 tbsp grated orange zest
• 1 tsp grated lemon zest
• 2 tbsp chopped sage leaves
• 2 tbsp chopped garlic cloves
• 1 tbsp chopped anchovies
• 1 tsp coarsely ground pepper
• 2 tbsp olive oil
• 450 g Greek yogurt
• 1 cucumber (halved, seeded and shredded)
• 1 bunch spring onions (chopped)
• 2 garlic cloves (chopped)
• 1 red chili pepper (chopped)
• 1 tbsp chopped dill sprigs (for serving)

Instructions

1. 1.

   Brush eggplant slices with olive oil and lightly brown them on both sides in a pan; set aside.

2. 2.

   Blend all ingredients together to make the paste.

3. 3.

   Spread the paste over the inner side of the lamb, lay the eggplant slices on top, roll the meat, and tie it with kitchen twine. Let it marinate overnight in a cool place. Weigh the roast. Rub the meat with oregano, salt, and pepper. In a roasting pan, sear the roast briefly in 2–3 tbsp olive oil, then transfer to a preheated oven at 200 °C (400 °F) and bake for about 1½–2 hours depending on thickness. Add lamb stock as needed so the meat never dries out completely, occasionally spooning the broth over it. If the roast browns too quickly, cover with foil in time.

4. 4.

   Remove the finished roast and let it rest covered with foil for about 15–20 minutes.

5. 5.

   For the tzatziki, squeeze the cucumber shreds well and mix them thoroughly with the remaining ingredients. Transfer to a bowl and garnish with dill.

6. 6.

   Serve the lamb with lemon tzatziki.