Roast leg of lamb, spiced aubergine puree, minted couscous, Swiss chard by Peter Gordon

Serves: 6

1. 1

   A leg of lamb on the bone will take approx 30 to 35 min per kilo, plus 15 min. Alternatively, a temperature probe is very handy. Insert it about ¾ inch into the thickest part of the meat. It should read 50-55C. Upon resting, the temperature will rise to 60C. Perfect pink roast lamb! If you like it a little more done, allow 40 min per kilo, or a reading of 65C. Always rest lamb before carving to keep the juices inside the flesh.
   1 Preheat oven to 180C/gas 4. Place the lamb in a roasting dish and poke a small, thin knife into the flesh in 15 to 20 places.
   2 Mix the rosemary, thyme and olive oil with a little salt and pepper and poke this into all the holes and rub the remainder over the leg. Place in the centre of the oven and roast for 45 min.
   3 Make the aubergine purée. Score around the stalk of the aubergines, cutting only slightly into their flesh, then score them four or five times lengthways. Place in a roasting dish with the garlic and bake until they are softened — about 40 min— but turning over after 20 min. Remove from the oven and leave to cool until you can comfortably handle them. Peel their skins off, cut in half lengthways and cut the stem off, then drain in a colander until cooled completely. Place the flesh and garlic in a food processor with the smoked paprika, tahini and oil. Purée and add salt to taste.
   4 Make the couscous. Pour 250ml tepid water (not boiling water) over the couscous and mix it in with ½ tsp flaky salt and the olive oil. Leave it to absorb for 20 min, then mix in the mint and leave at room temperature.
   5 Turn the leg over and roast for a further 30 min.
   6 Turn it over again and roast another 10 min, at which point it will be medium-cooked, which is lovely for leg of lamb.
   7 Remove the lamb from the oven and cover the dish loosely with foil and a tea towel, and rest in a warm place for at least 20 min.
   8 Ten min before you’re ready to serve the lamb, cook the swiss chard. Cook the butter over medium heat until nut brown — the French call it beurre noisette. Add the chard and cook for a few min with the lid on, stirring occasionally. Season with salt and pepper and mix in the lemon juice. Keep warm.
   9 To serve, divide the couscous and swiss chard among six warmed plates. Cut the lamb meat from the bone and slice it. Lay the lamb on top, then dollop on the aubergine purée.
   For more tips and ideas on how to cook New Zealand lamb, visit loveourlamb.co.uk