Roast Leg Of Lamb With Aubergines And Onions

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Jamie Oliver


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olive oil

3 round purple aubergines or 4 normal ones

1 tablespoon dried oregano

1 x 2kg leg of lamb preferably free range or organic

2 x 400g tins good quality plum tomatoes

good quality extra virgin olive oil

sea salt and freshly ground black pepper

a bunch of fresh rosemary leaves picked

a large bunch of fresh flat leaf parsley leaves picked stalks chopped

2 red onions peeled and each cut into about 6 wedges

3 good quality anchovy fillets in oil drained

2/3 cloves of garlic peeled and finely sliced

good quality herb or red wine vinegar

1 dried red chilli crumbled

for the tomato sauce

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