Mediterranean Roast Lamb

This recipe works in combination with: Almond Cheesecake, Tomato, Artichoke & Prosciutto Salad. This recipe features in these meal plans: Signature Italian.

A Mediterranean style leg of lamb served with home-made pesto, roasted new potatoes and baked aubergines with mozzarella.


  • 2 large aubergines, each cut lengthways into 8 thin slices
  • 1000g of new potatoes (large potatoes cut in half)
  • 280g of sun-dried tomatoes, drained and halved
  • 2 mozzarella balls, each cut into 8 slices
  • 56g of fresh basil
  • 100g of pine nuts
  • 1 leg of lamb
  • 210ml of olive oil
  • 20g of Parmesan cheese, grated
  • 2 tbsp dried rosemary
  • 3 cloves of garlic, 2 sliced, 1 finely chopped
  • Serves: 8
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 120 mins
  • Oven temp: 220c
  • Price per person: £3.96
  • Store cupboard: Typical
  • Calories per serving: 1316
  • 5-a-day per serving: 1.4
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Mediterranean Roast Lamb photo

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  1. Preheat the oven. Place the lamb in a large, deep roasting tray (big enough for the lamb and the potatoes) and make deep incisions into the flesh with a small, sharp knife. Push the sliced garlic and sun-dried tomatoes into the incisions and rub all over with the rosemary and 2 tbsp olive oil. Roast for 15 minutes, then lower the temperature to 190°C and continue to roast for 1 hour.
  2. Meanwhile, to prepare the pesto, heat a small frying pan and toast the pine nuts for 1 minute, or until lightly browned. Transfer half of the toasted pine nuts to a food processor or pestle and mortar. Coarsely chop the basil, setting aside 8 large leaves. Add the basil and chopped garlic to the food processor and blend the mixture until it becomes a thick paste. Add the Parmesan cheese and gradually blend in 120ml olive oil until it has a sauce-like consistency. Season to taste with salt and pepper and set aside.
  3. Once the lamb has roasted for an hour at the lower oven temperature, add the potatoes to the baking tray with the lamb and drizzle with 2 tbsp olive oil, season with salt and pepper and roast for 30 minutes, or until the potatoes are crisp and the lamb is cooked to your liking.
  4. Remove the lamb and potatoes from the oven, cover with foil and rest for 15 minutes.
  5. Meanwhile, lay the aubergine slices on a baking tray, drizzle with 2 tbsp olive oil, and season with salt and pepper. Bake for 10 minutes, or until tender and lightly charred. Lay two aubergine slices together to make a cross, place a mozzarella slice and basil leaf in the centre and fold the aubergine slices around the mozzarella to make a parcel. To finish, place a mozzarella slice on top. Repeat until you have 8 of the aubergine and mozzarella parcels. Return to the oven until the cheese has melted.
  6. Carve the lamb leg and serve on plates with the roasted potatoes and baked aubergines. Scatter over the remaining pine nuts and drizzle with the pesto sauce.

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