Herbed Butterflied Lamb Leg with Eggplant Ragout and Parmesan Potatoes

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line two oven trays with baking paper.
2. Pat lamb dry with paper towels, coat in first measure of BBQ spice mix and olive oil and set aside. Cook potatoes in pot of boiling water for 8–10 minutes until just tender, then drain.
3. Heat a drizzle of oil in a fry-pan on high heat. Brown lamb for about 2 minutes each side then transfer to first prepared tray. Cover lamb with foil and roast for 6‡–7ˆ minutes for medium-rare (depending on thickness) or until cooked to your liking.
4. While lamb cooks, make ragout. Return pan to medium heat, add butter, onion, eggplant and second measure of BBQ spice mix. Cook for 5ƒ minutes until soft. Add vinegar, salt, sugar and cook a further minute.
5. Add tomatoes, water, silverbeet leaves and stems and cook a further 5ƒ minutes, or until silverbeet has wilted.
6. Remove lamb from oven and rest for 5ƒ minutes. Increase oven temperature to high grill. Place cooked potatoes on second prepared tray, drizzle with olive oil, sprinkle over cheese and toss to combine. Grill for about ƒ5 minutes, or until cheese is melted and golden. Slice lamb against the grain.
7. Divide parmesan potatoes and eggplant ragout between plates. Top with slices of lamb and sprinkle over basil.