Leg of lamb baked with aubergine and mint

Pre-heat the oven to 200°C.

Peel the garlic and cut each clove into three slivers, then pierce the skin of the lamb and poke the garlic into the fine slits.

Rub the skin with salt and pepper.

Heat the olive oil in an oval casserole or heavy oven dish and brown the lamb on all sides.

Remove from the dish and leave to stand while cooking the onion.

Add the paprika to the oven dish with the onion and fry gently until the onion starts to turn golden.

Add the aubergine and toss well to coat, then add the stock and stir to dissolve any meat residue.

Place the lamb back in the dish with half the chopped mint.

Bring the stock to a simmer, cover tightly and place in the oven.

Cook for an hour, taking out once to stir the sauce gently and baste the lamb with the juices.

After an hour, add the remaining mint and adjust seasoning to taste.

Cook a further 10 minutes, then remove the dish and allow to stand, covered, in a warm place for 10 to 12 minutes before carving the lamb on a serving platter.

Spoon the juices and the aubergine over the meat.

Serve with a few extra sprigs of mint, asparagus and some new potatoes tossed in parsley and butter.