Serves: 6 people Difficulty ': Easy Preparation time: 50 minutes + cooling INGREDIENTS 2 legs of lamb, stripped of skin and discard butter salt pepper FOR THE CRUST AND THE BOUNDARY AROMATIC 200gr. 100g of butter. aromatic bread crumbs chopped (parsley, basilcio, garlic, thyme) 1 eggplant olive oil salt pepper Season the PROCEEDINGS -------------------------- leg of lamb with salt, pepper, sprinkle with butter and place in a baking pan and roast in oven at 160 degrees for 30 minutes Corcia, sfornateli and then let them cool.
For the aromatic crust: make froth the butter in a frying pan and lightly Tostat the breadcrumbs, season with salt, pepper 3 tablespoons of chopped aromatic, then rovesciatelo the legs warm and pressing with your hands, do join so that they are totally coated, then transfer them to the refrigerator for at least 1 hour so that 'coverage becomes compact.
In the meantime, boil in salted water peeled the eggplant, chop by hand and then dress it with a little olive oil, salt and pepper. To serve, pass crosciotti the grill to warm them and make a crunchy crust. Finally, arrange them in a dish by supplementing with the sauce and herbs, fried eggplant. 
For the aromatic crust: make froth the butter in a frying pan and lightly Tostat the breadcrumbs, season with salt, pepper 3 tablespoons of chopped aromatic, then rovesciatelo the legs warm and pressing with your hands, do join so that they are totally coated, then transfer them to the refrigerator for at least 1 hour so that 'coverage becomes compact.
In the meantime, boil in salted water peeled the eggplant, chop by hand and then dress it with a little olive oil, salt and pepper. To serve, pass crosciotti the grill to warm them and make a crunchy crust. Finally, arrange them in a dish by supplementing with the sauce and herbs, fried eggplant.
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