Roast leg of lamb with aubergines and onions

Sometimes I get the idea I want a leg of lamb. Well, that happens not that often, maybe not even a hand full of times during the year. What do I do then? I go through all my cookbooks and see what I can do . The last time I did some French version with beans and something. That was very delicious.
Now I wanted to try something else. I ended up with a classic Italian way of cooking lamb with aubergines. Therefore I had to trust Jamie Oliver again to have a fantastic meal: Roast leg of lamb with aubergines and onions. You find the recipe in his book Cook with Jamie.

Apart from the lamb, the aubergines and onions, there were a lot of herbs involved, such as rosemary, oregano and parsley.
First of all the leg of lamb goes into the oven just rubbed with olive oil and salt and pepper.
After that the rosemary, aubergines and onions join.
In the meantime you have to prepare a tomato sauce with the usual suspects, garlic, chopped parsley stalks, anchovy fillets, tinned tomatoes, dried red chillies, vinegar, salt and pepper.
When the lamb is cooked, it gets removed from the roasting tray to sit around for some minutes.

While that is happening and having some room in the roasting tray, the tomato sauce is going to assimilate all the flavours and vegetables in it. So you pour the tomato sauce to the aubergines and the onions and cook it for a couple of minutes on a gently heat.
Afterwards it's time to eat. Get your usual lovely bread to it and dig in. If you fancy a salad together with it, fell free to do so.

For one person or for even two persons, you have quite some food here, the chance to eat a few times from it. It would be perfect, delicious and fantastic as it is, but you could have it as a pasta dish, too.

All in all I can say, Jamie hasn't disappointed me. Once more, it worked out totally perfectly.
Do you like to have a leg of lamb at times? What is your favourite way of having it?