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Barbecued Lamb With Braised Aubergines And Potatoes

Theo Randall's barbecued lamb is a really simple and unfussy roast to rustle up. A succulent joint of robust red meat like lamb can stand the heat of the BBQ and serve a whole family.
Nutrition per serving    (USDA % daily values)
CAL
0
FAT
0%
CHOL
0%
SOD
0%

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Ingredients for 4 servings

1 boneless leg of lamb, skin removed and butterflied

Juice of 1 lemon

2 tablespoons rosemary, washed and chopped

6 tablespoons olive oil by Sainsbury's

4 cloves of garlic, peeled and cut into quarters

1 small white onion, peeled and finely chopped

400 g tin chopped Italian tomatoes by Sainsbury's

200 g waxy potatoes (such as Charlotte), peeled, boiled and cut into quarters

1 large aubergine, cut into 2cm squares, boiled and drained when soft

2 peppers, roasted until black then peeled, deseeded and cut into strips

1 tablespoon fresh basil, washed and chopped

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