Recipe: Freddy Bird’s Pyrenean Lamb with Smoked Aubergine

New to the Flower + Fodder Stage this year, the new open fire campfire sessions will see chefs cooking dishes over coals alongside Skinner’s beer tasting events. Our chefs will be showing you how to rustle up simple but delicious food while out camping or exploring with an open fire. One of our highlights this year is Freddy Bird (Head Chef at the Lido in Bristol), and here’s a preview of one of his recipes: beautiful Pyrenean Lamb with Zaalouk, or smoked aubergine. So if you’re feeling ambitious, you can bring this recipe along to Port Eliot and try it on your camping stove! 

Pyrenean Lamb with Smoked Aubergine

Serves 4

For the lamb

1 deboned leg of lamb
2 sprigs rosemary, finely chopped
Zest of 1 lemon
Extra virgin olive oil –  a good glug

For the Zaalouk

4 Aubergines
500g Passata or blended tinned tomatoes
4 cloves garlic, fine chopped
1 bunch chopped coriander (fine chopped stalks included – it’s where all the flavour is!)
Big pinch fresh chopped oregano
Teaspoon paprika
2 teaspoons ground cumin
1 cinnamon quill

To Finish

100 ml Yoghurt
Garlic clove
Big knob of butter


Rub the lemon, rosemary and olive oil all over the lamb and season with salt and pepper.

Cook over the embers until cooked to your liking.  Personally I find no more than medium with Pyrenean lamb as the flavour is delicate and the fat content is fairly low.

Turn the lamb regularly so it doesn’t burn but the fat goes lovely and golden!

At the same time as the lamb grill the aubergines until collapsed and cooked through. Leave to cool and peel.  By then the lamb should be cooked.  Set aside, wrapped in foil, to rest.

In a pan over the fire fry the chopped garlic in olive oil, just as it starts to colour round the edges (don’t let it burn – there’s a big difference in flavour between brown garlic and burnt!) add the spices and herbs.  Cook for another 30 second then add the tomato.  Cook, over a cooler part of the fire, for a further 10 minutes.

Meanwhile, squish the peeled aubergine centres to a rough puree with your hands. Tip in to your tomato mix and stir well. Season.

Serve on a plate, drizzle with yoghurt (season this yoghurt by crushing the garlic clove to a paste with salt and stirring thoroughly).  Brown the butter in a frying pan and pour over the top.  Sprinkle with more coriander and serve alongside the lamb.

This makes an amazing wrap as well if you grill a flatbread over the fire and fill with a good spoonful of zaalouk and a few thin slivers of lamb.