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Garlic lamb with naan
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Prep Time:
40 minutes
Cook Time:
140 minutes
Total Time:
180 minutes
Grilled naan topped with flavorful eggplant-yogurt mix, tender lamb, onions, pine nuts, fresh herbs, and feta.
Ingredients:
  • 18.20 gm olive oil
  • 1.5kg Lamb Shoulder Roast
  • 1/2 garlic bulb
  • 1 large eggplant, halved
  • 60g yoghurt
  • 6 pieces naan bread
  • 1 small red onion, thinly sliced
  • 40g pine nut
  • 125.00 ml coriander leaves
  • 100g fetta, crumbled
  • Lemon wedges, to serve
Instructions:
  • Preheat a covered barbecue on medium heat or alternatively, preheat oven to 180°C.
  • Massage the lamb with oil to ensure it's fully coated, then generously season. Transfer the lamb to a baking tray and cook in a covered barbecue with indirect heat or in the oven for 2 1/2 hours or until it reaches your preferred level of doneness. Add the garlic and eggplant to the tray for the last 1 1/4 hours of cooking. Once done, rest the lamb for 20 mins covered with foil. Shred the lamb using two forks and allow the eggplant and garlic to cool slightly before handling.
  • Peel roasted garlic and scoop out eggplant flesh. Blend with yogurt in a food processor until smooth.
  • Grill the naan bread on medium heat for 1-2 minutes per side until warm. Place naan on serving plates, spread with eggplant mixture, and top with shredded lamb, onion, pine nuts, coriander, and fetta. Serve with lemon wedges.

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