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Barbecued lamb with braised aubergines and potatoes

Theo Randall's barbecued lamb is a really simple and unfussy roast to rustle up. A succulent joint of robust red meat like lamb can stand the heat of the BBQ and serve a whole family.
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Ready time:45 minutes, plus 1 hour marinating

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Prep time:
15 minutes plus 1 hour marinating

Cooking time:
30 minutes


  1. Marinade the butterflied lamb with the lemon juice, rosemary, 3 tablespoons of the olive oil and garlic for 1 hour. 
  2. Brush off any excess marinade and grill on a hot griddle pan for 3-4 minutes on each side. Set aside to rest, and then carve into slices. 
  3. In a heavy saucepan, heat the remaining olive oil, add the onion and fry gently for 5 minutes until soft. Add the tomatoes and simmer until reduced by half. 
  4. Stir in the cooked potatoes and aubergines, red peppers, most of the basil and fry until combined and soft. 
  5. Serve the vegetables with the sliced lamb on top and finish with a sprinkle of the remaining basil. 


*Wash your hands after handling raw meat.

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  • 1 boneless leg of lamb, skin removed and butterflied
  • Juice of 1 lemon
  • 2 tablespoons rosemary, washed and chopped
  • 6 tablespoons olive oil by Sainsbury's
  • 4 cloves of garlic, peeled and cut into quarters
  • 1 small white onion, peeled and finely chopped
  • 400g tin chopped Italian tomatoes by Sainsbury's
  • 200g waxy potatoes (such as Charlotte), peeled, boiled and cut into quarters
  • 1 large aubergine, cut into 2cm squares, boiled and drained when soft
  • 2 peppers, roasted until black then peeled, deseeded and cut into strips
  • 1 tablespoon fresh basil, washed and chopped