Roast Leg of Lamb | Sunday Lunch

Trim off any sinew and cartilage from the bone end of the lamb. Cut through the end of the knuckle meat and scrape away all the meat and sinew from the bone using a filleting knife.

Weigh the lamb to calculate the cooking time. Preheat the oven to 230C/fan210C/gas 8. Make small slits all over the meat with a knife. Cut about 8 cloves of peeled garlic in half and break the rosemary into small sprigs. Reserve 3 sprigs. Push a piece of garlic and some rosemary leaves into each cut. Sprinkle the lamb with salt.

Pour the sunflower oil into a large pan and heat well. Add the lamb, 1 halved onion, the carrots, remaining rosemary, bay leaves, and 1 bulb of garlic, cut in half. Brown the meat on all sides until golden. Transfer everything to a roasting tin and roast in the oven for 15 minutes, then reduce the temperature to 200C/fan180C/gas 6 and continue to roast for 13 minutes per 500g for rare; 18 minutes per 500g for medium; or 20-22 minutes per 500g for well done, plus an extra 20 minutes.

Finely chop the remaining onion. Heat 1 tablespoon of olive oil in a medium pan. Add the onion and fry until transparent. Add 1 crushed garlic clove and fry for another 1-2 minutes, then pour in the canned tomatoes. Bring to the boil and simmer gently for about 35 minutes, until reduced by half and forming a thick sauce. Sweeten with the sugar and plenty of pepper.

Thinly slice the aubergines and place on a tray lined with kitchen paper. Sprinkle lightly with salt and leave to drain for 5-10 minutes. Drain on kitchen paper and dry off using more kitchen paper.

Heat 3 tablespoons olive oil in a large frying pan. Add the aubergines, a few at a time. Fry until just browned on each side, then set aside to drain on kitchen paper.

Spoon a little tomato sauce into a large, shallow, ovenproof dish. Add some aubergine slices, overlapping them, and top with some mozzarella and finely shredded basil. Repeat this process until everything is used up. Roast for 40 minutes at the same temperature as the lamb. Remove from the oven, then sprinkle with Parmesan and flash under a hot grill until golden.

Cover the lamb with foil and rest for 15 minutes. Pour the juices back over the lamb before serving. Carve downwards along the bone to give thick meaty slices. Serve the lamb with the roasted garlic, aubergine Parmigiana, and roasted vegetables, if desired.

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