Preheat the oven to 180°C.
Cut the lamb leg into 160g portions and reserve all of the trimmings. Season the lamb with salt. Peel the carrot and the onion before cutting into thin slices.
Heat a saucepan and add olive oil. Add the lamb to the pan and colour on all sides. Remove from the pan.
Add the lamb trimmings and a knob of butter to the pan and cook for about 15 minutes. Add the carrot, onion, thyme, bay and the whole garlic. Cook for 5 minutes and then add enough water to come halfway up the height of the vegetables. Simmer over a gentle heat for 15 minutes. Pass the liquid through a sieve into another saucepan. Add the lamb portions to this pan.
Transfer to the hot oven and cook for 8 minutes, turning the lamb in the sauce frequently. 8 minutes will leave the lamb pink - cook for a little longer if you prefer the meat well done.
Remove from the oven, add the pepper and the tapenade to the pan.
Preheat the oven to 160°C.
Peel the tomatoes and cut into quarters. Scoop out the seeds from the centre so that you are left with petal like shapes of tomato.
Lay the tomato petals on a baking sheet and add the thyme, bay and a clove of crushed garlic. Season with salt and pepper and drizzle with olive oil.
Transfer to the oven and cook for 40 minutes.
Wash, peel and dice the aubergines.
Peel and finely dice the onion. Cut the peel of the confit lemon into small dice.
Wash, pick and finely chop the coriander leaves.
Heat the olive oil and a saucepan and then add the onion and a pinch of salt. Cook for 1 minute and then add the diced aubergine. Cook over a low heat for 10 minutes, stirring occasionally. Add half a glass of water if necessary. Season with salt and pepper and finish by adding the coriander and the confit lemon.
Preheat the oven to 200°C.
Using the tips of your fingers, rub together the butter, flour, parmesal, ras el hanout and the ground almonds. Spread the mixture on to a silicone baking sheet, transfer to the oven and cook for 15 minutes.
Plate the aubergines using a stainless steel serving ring. Sprinkle a little crumble on top and then add the lamb to the plate. Finish with the sauce and the roast tomatoes.
«If the tomatoes are lacking flavours, sprinkle with a little sugar before cooking.»
Leg of lamb served with aubergines cooked with coriander and confit lemon, slow cooked tomatoes, parmesan crumble.