Lamb gigot with warm eggplant and chickpea salad
8 servings
90 minutes
Lamb shank with warm eggplant and chickpea salad is an exquisite dish of European cuisine that combines rich meat flavor with aromatic spices and tender vegetables. The lamb, previously brined with honey, rosemary, and garlic, gains tenderness and deep flavor. Roasted eggplants with cinnamon and chili add spiciness, while chickpeas provide textural richness. Combined with basil and fresh herbs, this dish becomes harmonious and balanced. Historically, such dishes were prepared for festive dinners to highlight the richness of flavors and culinary traditions. It is perfect for family celebrations and is served with light sauces and fresh bread, creating a unique atmosphere of a cozy feast.
1
Prepare the brine. In a large pot, bring two liters of water to a boil, add one hundred grams of salt, three tablespoons of honey, cilantro, mint, rosemary, and one and a half heads of garlic. Boil for ten minutes, then turn off the heat and let it cool for about an hour. Place the lamb, previously cleaned of excess fat and membranes, in the brine. Leave to salt in a cool place for five to six hours.
- Salt: to taste
- Honey: 3 tablespoons
- Coriander: 50 g
- Fresh mint: 30 g
- Rosemary: 20 g
- Garlic: 2 heads
- Lamb gigot: 2 kg
2
After six hours, take out the meat, rinse it under running water, pat it dry with paper towels, tie it with cooking string, and place it in an oven preheated to 220 degrees for twenty minutes.
- Lamb gigot: 2 kg
3
After twenty minutes, reduce the oven temperature to 120 degrees and leave the meat at this temperature for another forty minutes.
4
Cut the eggplants into large cubes (2-3 cm) in parallel. Heat olive oil in a large skillet and fry the eggplants for five minutes. Set aside.
- Eggplants: 1 kg
- Olive oil: 100 ml
5
Increase the oven heat to 190 degrees. In the same baking tray with the lamb, add the eggplants, add a cinnamon stick, season with salt and pepper, and bake for twenty minutes.
- Eggplants: 1 kg
- Cinnamon sticks: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
After twenty minutes, add cherry tomatoes and pieces of chili pepper and bake for another ten minutes. Add chickpeas, gently mix, and keep in the oven for another ten minutes. Before serving, mix the eggplants with chopped basil, let the vegetables and meat rest for ten minutes, and serve.
- Cherry tomatoes: 400 g
- Red chili pepper: 3 pieces
- Canned chickpeas: 800 g
- Basil: 20 g