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Grilled Leg of Lamb with Baby Eggplant, Roma Tomatoes & Mint


  • 1 small boneless leg of lamb, butterflied
  • 6 cloves crushed garlic
  • 1/2 cup O&CO. Mantinea & Avia olive oil
  • 4-8 baby eggplants
  • 8 Roma tomatoes
  • O&CO. Aged Barolo Wine Vinegar
  • O&CO. Mint olive oil
  • O&CO. Fleur de Sel


  1. Preheat grill.
  2. Place lamb on a baking pan and season both sides of the meat with Fleur de Sel and fresh ground pepper.
  3. In a food processor, puree garlic and add Mantinea olive oil in a slow stream to make a marinade. 
  4. Take half of the marinade and brush the meat with it, put meat in the fridge.
  5. Cut eggplants in half and set aside.
  6. Cut tomatoes in half and remove seeds.
  7. Brush veggies with remaining marinade and grill until browned and tender then remove from grill and set aside.
  8. Remove lamb from fridge and grill on 1 side for 10 minutes.
  9. Flip lamb, cover with foil and grill 10 minutes more or until it reaches your preferred doneness.
  10. Let stand for 10 minutes before slicing.

    For Dressing:
  1. Take 6 tbl. O&CO Mint olive oil and whisk with 2 tbl. O&CO Barolo wine vinegar, 1 tsp. O&CO Fleur de Sel and cracked black pepper to taste.
  2. Place lamb slices on a serving platter and arrange grilled tomatoes and baby eggplants around it. 
  3. Drizzle dressing over lamb and veggies and serve immediately.