Lamb with aubergine sauce

Name: Lamb with aubergine sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Aubergines; 4-5 Tbsp Lemon juice; 2 TABLESPOONS Flour; 100 g Butter; 1/4 l Milk; 1 TEASPOON Salt; 7-10 Tbsp Pepper; 100 g grated hard cheese; 4–6 Legs of lamb (approx. 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter; 1/2 l Meat broth

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Aubergines
4-5 Tbsp Lemon juice
2 TABLESPOONS Flour
100 g Butter
1/4 l Milk
1 TEASPOON Salt
7-10 Tbsp Pepper
100 g grated hard cheese
4–6 Legs of lamb (approx. 350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Butter
1/2 l Meat broth

Directions

1
Wash and dry salmon. Season with salt and pepper. Fry them in hot butter in a roasting pan all around.
2
Pour on the stock and braise everything covered in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1-1 1/2 hours. Serve with peas, spinach, aubergines, okra and mashed potatoes.
3
Pierce aubergines all around and roast in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for about 30 minutes.
4
Peel the aubergines and immediately place them in water with 2-3 tablespoons of lemon juice to keep them light. Then drain and pass through a sieve.
5
Sweat flour in hot butter. Add aubergine puree, milk, remaining lemon juice and salt and stir vigorously until a homogenous mass is obtained. Simmer everything for about 10 minutes.
6
Finally, stir in the cheese evenly and season to taste with salt and pepper.