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Charcoal grilled Pyrenean lamb, zaalouk

Freddy Bird Shine for ShelterBox

Freddy Bird, head chef at The Lido in Bristol and Reading, loves cooking for friends and family - especially over fire. Here’s his recipe for the perfect leg of lamb for sharing at a feast with your nearest and dearest.

Serves: 4
Prep time: 30 minutes
Cooking time: Depends on size of leg and how you like your lamb - allow a couple of hours.

The recipe



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, finely chopped
  • 1 bunch finely chopped coriander (stalks included - it’s where all the flavour is!)
  • Big pinch fresh chopped oregano
  • 1 teaspoon paprika
  • 2 teaspoons ground cumin
  • 1 cinnamon quill


To Finish

  • 100ml yoghurt
  • 1 garlic clove
  • Big knob of butter





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

Pop it into the oven on a grill over a roasting dish. If you’re lucky enough to be able to cook over fire or on a barbecue, wait until the fire embers are white, and cook it on a rack to your liking. Freddy suggests no more than medium as the flavour is delicate and the fat content is fairly low.

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

While the lamb is cooking, grill the aubergines whole until collapsed and cooked through. Leave to cool and peel. Set aside, wrapped in foil, to rest. By then the lamb should be cooked.

In a pan, slowly 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 seconds then add the tomato. Cook gently 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 dish is the perfect sharing dish and makes an amazing wrap served with a warm flatbread.

Freddy Bird will be supporting Shine for ShelterBox with a special event in his restaurant in November. For more details and to see events near you click here.