Name: Slow roasted lamb with grilled eggplant salad
Prep time: 400 min
Cook time: 210 min
Total time: 610 min
Yield: 1
Cuisine: holiday
Ingredients: 500g Greek-style yoghurt; 2 tsp finely grated lemon rind; 5.00 gm ground paprika; 1 brown onion, cut into wedges; 2 tsp cumin seeds; 2 tsp ground coriander; 1 (about 1.8kg) lamb shoulder; 500ml beef stock; 1 large wholemeal pita bread; 36.40 gm olive oil; 2 tsp bought pistachio dukkah; 2 medium eggplant, cut into 1cm-thick slices; 3 zucchini, ends trimmed, thinly sliced lengthways; 125.00 ml fresh mint leaves; 125.00 ml fresh flat-leaf parsley leaves

Slow roasted lamb with grilled eggplant salad

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Prep Time:
400 minutes

Cook Time:
210 minutes

Total Time:
610 minutes

Indulge in a succulent slow-roasted lamb paired with a flavorful grilled eggplant salad for a Middle Eastern culinary experience.

Ingredients:

500g Greek-style yoghurt
2 tsp finely grated lemon rind
5.00 gm ground paprika
1 brown onion, cut into wedges
2 tsp cumin seeds
2 tsp ground coriander
1 (about 1.8kg) lamb shoulder
500ml beef stock
1 large wholemeal pita bread
36.40 gm olive oil
2 tsp bought pistachio dukkah
2 medium eggplant, cut into 1cm-thick slices
3 zucchini, ends trimmed, thinly sliced lengthways
125.00 ml fresh mint leaves
125.00 ml fresh flat-leaf parsley leaves

Instructions:

Mix together the yogurt, lemon zest, and 1/2 teaspoon of paprika in a bowl. Season with salt and pepper, then transfer the mixture onto a muslin cloth or a clean cloth. Tie up the edges to secure the mixture. Chill in the refrigerator overnight to allow it to drain.
Preheat the oven to 150C. Spread onion in a roasting pan. Mix cumin, coriander, and remaining paprika in a bowl; season with salt and pepper. Lay the lamb on the onion and sprinkle with the spice mixture. Pour stock around the lamb, cover with 2 layers of foil, and bake for 3-3 1/2 hours until lamb is tender. Rest for 20 mins before serving.
Preheat oven to 180C. Brush both sides of the pita with 1 teaspoon of oil, then sprinkle with dukkah. Bake on a tray for about 5 minutes, until golden and crisp.
Preheat a barbecue or chargrill pan over medium heat. Brush the eggplant and zucchini with the remaining oil and grill for 1-2 minutes on each side, or until they are lightly charred and tender.
Assemble the eggplant, zucchini, mint, parsley, and coarsely broken pita on a platter. Top with lamb and serve with dollops of yogurt mixture.

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