Aldo picked up this recipe on a recent trip to a Greek island and tweaked it a bit for the book. Change it how you like it as it always works and always tastes sensational.
Serves 6
Preparation time: 15 minutes
Cooking time: 2 hours 30 minutes
3 tablespoons olive oil
1 onion, chopped, plus 1/2 onion
4 garlic cloves
50 g aubergine, diced
50 g courgette, diced
200 g can chopped tomatoes
a pinch of sugar
2 sprigs of thyme, leaves only
1 teaspoon capers, rinsed and dried
8 black olives, stoned and finely chopped
50 g couscous
100 ml boiling water
juice of 1/2 lemon
1 red pepper, roasted and cut into strips
1 yellow pepper, roasted and cut into strips
35 g toasted pine nuts
Salt and freshly ground black pepper
1.5 kg boned leg of lamb
Method
Preheat the oven to 230˚C/fan oven 210˚C/Gas Mark 8.
Heat 1 tablespoon of the olive oil in a deep pan and cook the chopped onion until soft. Add two crushed garlic cloves and cook for 2 minutes. Add 2 tablespoons olive oil, then the aubergine and courgette and cook for 10 minutes.
Add the tomatoes and a pinch of sugar and cook over a low heat until thick.
Remove from the heat and stir in the thyme, capers and olives.
Prepare the couscous by pouring over the boiling water and leaving for 5 minutes, occasionally fluffing with a fork. Add the lemon juice, peppers and pine nuts to the couscous. Stir the couscous mixture into the tomato sauce and season.
Fill the lamb with as much stuffing as you can, fold over, and secure with string or skewers. Put the remaining cloves of garlic on a roasting tray and add the half onion. Place the lamb on top and cook for 30 minutes.
Reduce the oven temperature to 180˚C/fan oven 160˚C/Gas Mark 4 and cook for 1 hour. Cover the lamb with foil and cook for another 30 minutes.
Rest for 10 minutes before serving accompanied, if wished, with a cucumber and yogurt dip.
