🍽️ Eggplant Lamb Roast with Tzatziki

Name: Eggplant Lamb Roast with Tzatziki
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium eggplant (sliced lengthwise); olive oil; 1.2 kg boneless leg of lamb (1 boneless leg of lamb); 2 tbsp dried oregano; salt; pepper from the mill; 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 grated); 1 bunch spring onions (chopped); 2 garlic cloves (chopped); 1 red chili pepper (chopped); 1 tbsp chopped dill tips (for serving)

481 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 medium eggplant (sliced lengthwise)
olive oil
1.2 kg boneless leg of lamb (1 boneless leg of lamb)
2 tbsp dried oregano
salt
pepper from the mill
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 grated)
1 bunch spring onions (chopped)
2 garlic cloves (chopped)
1 red chili pepper (chopped)
1 tbsp chopped dill tips (for serving)

Instructions

1. Slice the eggplant into rounds.
2. Brush the eggplant slices with oil.
3. Fry the eggplant slices in a pan until lightly browned on both sides.
4. Remove the eggplant slices from the pan and set them aside.
5. Blend all ingredients for the paste in a mixer or with an immersion blender until smooth.
6. Spread the prepared paste onto the inside surface of the lamb meat.
7. Place the prepared eggplant slices on top of the pasted meat.
8. Roll up the meat so that the eggplant is inside.
9. Tie the meat bundle securely with kitchen twine.
10. Let the meat marinate overnight in a cool place.
11. Weigh the marinated meat to better estimate the cooking time.
12. Rub the outside of the meat with oregano, salt, and pepper.
13. Heat 2 to 3 tablespoons of olive oil in a roasting pan.
14. Sear the meat all around briefly until it develops a color.
15. Preheat the oven to 200 degrees Celsius with top and bottom heat.
16. Place the roasting pan with the meat into the preheated oven.
17. Roast the meat for about 1.5 to 2 hours, depending on its thickness.
18. Add some lamb stock if necessary to prevent the meat from drying out.
19. Spoon pan juices over the roast occasionally to keep it moist.
20. Cover the roast with aluminum foil if it browns too much.
21. Remove the finished roast from the oven.
22. Let the meat rest for about 15 to 20 minutes covered with aluminum foil.
23. Squeeze the grated cucumber well for the tzatziki to remove excess liquid.
24. Mix the squeezed cucumber with the remaining ingredients for the tzatziki.
25. Place the tzatziki into a small bowl.
26. Garnish the tzatziki with fresh dill.
27. Serve the sliced meat with the lemon tzatziki.

Nutrition per serving

kcal: 481
Protein: 47 g · Fett/Fat: 26 g · Carbs: 13 g