Cold Roast Lamb with Marinated Aubergine

Ingredients for Cold Roast Lamb with Marinated Aubergine

• 8 Knoblauchzehen

• 3 tablespoons coarsely chopped rosemary

• 1 Esslöffel Kreuzkümmelsamen

• 2 tablespoons kosher salt, plus more

• 240ml extra-virgin olive oil, divided, plus more for drizzling

• 1 (5–6-lb.) boneless leg of lamb, tied

• 12 small Italian aubergines (5–2.7kg .)

• Frisch gemahlener schwarzer Pfeffer

• 12 shallots, peeled

• Meister-Gemüse-Marinade

• 1 1/2 cups parsley leaves with tender stems

• Flockiges Meersalz

• Zitronige Joghurtsoße und/oder Gegrillte Serrano Salsa Verde (zum Servieren)

Pulse garlic, rosemary, cumin seeds, and 2 tablespoons kosher salt in a food processor until finely chopped. Pour in 60ml oil and pulse again until a paste forms. Place lamb on a rimmed baking sheet and rub paste all over, pushing some inside layers of meat. Let sit at room temperature 1 hour.

Place racks in upper and lower thirds of oven; preheat to 149°C. Slice aubergines in half lengthwise, then slice each half lengthwise into thirds. Working in batches and using 120ml oil total, place a few aubergine spears in a large bowl and drizzle with some oil. Toss, gently massaging each piece to coat; season with kosher salt and pepper. (Because aubergines are very porous when raw, working with a few pieces at a time makes it easier to control where the oil ends up.) Transfer to another rimmed baking sheet.

Toss shallots and 60ml oil in the bowl you just used for the aubergines, then spoon over aubergines. Cover baking sheet with foil, sealing tightly.

Place baking sheet with aubergine mixture on bottom rack of oven and baking sheet with lamb on top rack. Roast until an instant-read thermometer inserted into the thickest part of lamb (avoiding gaps) registers 60°C for medium, about 90 minutes (start checking after 1 hour). Remove lamb from oven and tent with foil. Let cool about 20 minutes.

Meanwhile, remove aubergine mixture from oven, uncover, and toss with a spatula. Increase oven temperature to 260°C and immediately place aubergine mixture on top rack. Roast, tossing halfway through, until nicely browned and very tender, about 20 minutes. Let cool.

Remove foil from lamb and roast on top rack until brown and crisp, about 8 minutes. Let cool.

Once aubergine mixture is cool, toss in a large bowl with Master Vegetable Marinade, cover, and let sit at room temperature at least 1 hour.

Just before serving, toss parsley into aubergine mixture and transfer to a platter. Slice lamb 1/4" thick; arrange on another platter. Drizzle lamb generously with oil and sprinkle with sea salt. Serve with Lemony Yoghurt Sauce and/or Grilled Serrano Salsa Verde alongside.

Lamb can be seasoned 12 hours ahead; cover and chill. Let sit at room temperature 45 minutes before roasting. Lamb can be roasted and aubergine mixture can be marinated 1 day ahead; cover and chill separately. About 1 hour before serving, remove lamb and aubergine mixture from the fridge and let sit at room temperature to warm up a bit.

Haftungsausschluss

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