Roast leg of lamb with aubergines and onions

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Ingredients in this Recipe

1 tablespoon dried oregano
1 x 2kg leg of lamb, preferably free range or organic
2 red onions, peeled and each cut into about 6 wedges
2 x 400g tins good quality plum tomatoes
23 cloves of garlic, peeled and finely sliced
3 round purple aubergines or 4 normal ones
a bunch of fresh rosemary, leaves picked
a large bunch of fresh flat leaf parsley, leaves picked, stalks chopped
for the tomato sauce
good quality herb or red wine vinegar
olive oil
sea salt and freshly ground black pepper

Recipe Preparation

See Full Recipe at Jamie Oliver

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