Balsamic Butterflied Lamb with Eggplant & Spinach Salad
1 Butterflied Leg of Lamb
1/4 cup Balsamic Vinegar
2 tbsp Olive Oil
2 tbsp Rosemary Leaves, roughly chopped
2 tbsp Oregano, roughly chopped
4 Garlic Cloves, finely chopped
6 Baby Eggplants, thinly sliced lengthwise
100g Baby Spinach
1/2 Punnet Grape Tomatoes, halved
Salt & Pepper, to taste
Step One - Combine the balsamic vinegar, oil, rosemary, oregano, garlic, salt and pepper in a shallow roasting pan. Add the lamb, turning to coat. Cover and refrigerate for 1 hour.
Step Two - Preheat oven to 180c. Remove lamb from fridge, removing cover before placing the roasting pan in the heated oven. Cook for 20 minutes per half kilo of meat (approx 1 hour & 20 minutes for a 1.8kg butterflied lamb leg) or to taste. Remove from the oven, cover with aluminium foil and set aside to rest for 15 minutes.
Step Three - Over a lightly oiled medium heat BBQ grill or in a large pan on the stove, cook the baby eggplant slices for a few minutes each side or until tender.
Step Four - On your serving plates, layer the baby spinach, baby eggplant slices, tomatoes and the sliced lamb. Drizzle with balsamic vinegar and serve.