Page 75 - YC Cooking School

1 onion, finely chopped
1 garlic clove, finely chopped

10g basil, chopped
50g black olives, pitted and roughly chopped

For serving

100g rocket

Tools

Chopping board
Knife
Mixing bowls
Roasting pans

Kitchen spoons
Saucepan
Large frying pan
Blender

What to do:

For the leg of lamb

1. Preheat oven to 200ºC
2. Drizzle the leg of lamb with olive oil, season with salt and pepper and roast in a hot
oven (200 ̊C) for about 15 minutes or until a golden brown crust has developed.
3. Lower the oven temperature to 150ºC and continue to roast the lamb until it’s reached
your preferred degree of doneness. (For medium doneness, cook to an internal
temperature of 60ºC).
4. Remove the lamb from the oven and leave to rest for approximately 10 minutes

before serving.
5. Serve the roasted lamb with the roasted aubergines and rocket and the tomato, black
olive and basil sauce.

For the aubergine

1. Preheat oven to 200ºC.
2. Cut the aubergines into 5cm thick discs and place into a roasting pan.
3. Season with salt, pepper and a drizzle of olive oil.
4. Place the aubergines in the oven and roast for about 15 minutes.

5. Once cooked, remove from the oven and keep warm.

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