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Middle East style Lamb roast

Good for dietary types:

Red Meat

Download the print version here

Prep Time:

30 minutes

Cook Time:

2 hours and 30 minutes

Difficulty level:

Medium

Serves: 

6

Nutrition

Sodium:

600mg

Calories:

720kcal

Protein

55g

Potassium:

15%

Fibre:

8g

Carbohydrates:

28g

Fat:

50g

Saturated Fats:

20g

Polyunsaturated Fats:

2g

Monounsaturated Fats:

20g

Sugar:

12g

Vitamin A:

10%

Vitamin C:

20%

Calcium:

8%

Iron:

20%

About the Recipe

This recipe celebrates fall off the bone lamb shoulder infused with aromatic Middle Easern spices, complemented by sweet roasted aubergines and sweet, rich tomatoes.

I like to serve this with roast potatoes and a pomegranate salad and sometimes a baked feta. It makes a great sunday roast alternative

Ingredients

  • 1.5kg shoulder of lamb bone in

  • 2 large aubergines, cut into 2.5 cm cubes

  • 2 large onions

  • 1 tin of tomatoes 400g

  • 4 cloves of garlic

  • 1 tbsp of olive oil

  • 2 tsp cumin

  • 2 tsp cinnamon

  • 2 tsp smoked paprika

  • salt and pepper

  • some cayenne pepper (depends if you like spice)

  • 120ml of white wine

  • 1 tbsp honey

  • lemon squeeze

Preparation

  1. Pre heat oven to around 160oC and prepare the lamb by rubbing all the spices, honey, lemon, olive oil, some salt and pepper and 2 cloves of garlic minced, onto the lamb, making sure it is well covered.

  2. Put the lamb into the oven on a roasting tray, while you cut the aubergines and slice the onions, and after around 1 hour, check the lamb, if it seems a bit dark cover with foil and return to the oven with the rest of the minced garlic, aubergines and sliced onions around it in the tray, using some of the lamb fat to baste the vegetables.

  3. After 45 minutes the aubergines should be well roasted, now put the wine and the tin of tomatoes in the tray, move around the tray coating all the aubergine and onions with the sauce, breaking up the tomatoes as you do.

  4. Put back into the oven for the rest of the cooking time; around 45 minues.

    Take the lamb out of the oven and put on a plate to rest, mix up the sauce in the tray and put back into the oven, if it seems too dry add some stock or water and/or turn down the heat to keep it warm.

  5. After the lamb is rested carve up and serve along with the aubergine and tomato sauce.

  6. I like to serve with a pomegranate salad, roast potatoes and baked feta for a sunday roast alternative

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