- 1 leg of lamb
- 10 twigs fresh rosemary
- 5-10 cloves of garlic
- olive oil
- 3-4 tablespoons breadcrumbs
- 300 g gruyere cheese (Cretan gruyere if possible to get)
- 3 eggplants
- 1 kilo baby potatoes (or small round potatoes)
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Photo credit: G. Drakopoulos - Food Styling: T. Webb
- Preheat oven to 185* C (365* F) Fan.
- For the nicest looking presentation, use a sharp knife to trim excess fat. Continue to slice it open as much as you can to make it as thin and even as possible. If you find this difficult to do, ask your butcher to prepare it for you.
- You can leave the large bone in so it will look nicer when served.
- Boil the potatoes in a pot with a generous amount of water and salt, until they almost done. Remove from pot and drain.
- Cut the eggplants in vertical slices, about 5 mm each. Season with salt and pepper. If they are bitter, salt them lightly and allow them to drain in a strainer an hour or so before cooking. This process will make them less bitter. Rinse and spread some olive oil on the slices with your hand.
- Add a small amount of olive oil in a pan and fry the eggplant slices until they soften and turn slightly golden. Remove from pan and set aside.
- Tear a piece of aluminum foil that is double the width and slightly longer than the length of the leg of lamb. Place it on a working surface.
- Spread a slightly smaller piece of parchment paper over the aluminum foil.
- Drizzle some olive oil on the parchment paper. Add some rosemary twigs, a couple of lives, salt and pepper. Add the leg of lamb and season with a little salt and pepper.
- Pulse 5-6 rosemary twigs along with the breadcrumbs and the garlic in a food processer until broken down and combined.
- Rub the mixture over the meat and press on it lightly with your hands so it can stick properly. Drizzle with some olive oil to make the mixture stick even better. Grate half the cheese over the mixture.
- Spread the eggplant slices over the grated cheese, placing them so that they are overlapping one another a bit.
- Grate the remaining cheese over the eggplant slices.
- Roll the meat. Tie at intervals with some kitchen twine to help it hold together while cooking. Wrap with the parchment paper and with the aluminum foil. If you don’t have any kitchen twine, wrap the meat very tight in the parchment and aluminum foil.
- Carefully transfer the wrapped meat to the oven and place directly onto the oven rack. Place a large baking pan under to collect any fat that drips.
- Roast for 2 hours. Remove from oven and remove the aluminum foil and parchment paper. Place the side with the skin up and roast for about a ½ hour longer so it can turn golden brown and crispy.
- Remove from oven. Let the meat rest for about ½ an hour and then cut into pieces.
- The potatoes should also be ready. Break them apart a bit with your hands. Sauté in a very hot pan with some olive oil, rosemary and a couple of cloves of garlic until golden.
Nutrition information per 100 gr.
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.