Braised knuckle of spring lamb served on aubergine paste

Ingredients for 5 people:

5 Medium pieces of spring lamb.
100 g. Olive oil
5 cloves of garlic
200 g. onion
150 g. carrots
50 g. selleriac
50 g. tomato paste
2 aubergines
100 g. butter
75 g. flour
75 g. cream (or Crème fraîche)
50 g. milk
1/2 litre meat bouillon
Black pepper, salt, rosemary, parsley, bay leaves, nutmeg to taste

Preparation:

Marinate the lamb for two days in a mixture of milk, bay leaves and olive oil. Make sure meat is covered. Turn occasionally.

Chop carrots, onions and selleriac, then fry for a short time.
Mix tomato paste with bouillon and add to vegetables.
Flavour with bay leaves, garlic and parsley and leave to stand for an hour.

Fry the lamb for short time in olive oil and keep warm.

Poke holes in aubergine to stop them bursting during roasting.

Roast the aubergines in the grill or oven. Then carefully remove skin. Puree with butter and cream, then mix in the flour. Heat over low flame for ten minutes. Add black pepper and fresh nutmeg to taste.

Finally, place the braised lamb on the aubergine paste and dribble with the vegetable broth. Garnish with fresh sprig of rosemary.