Create a Middle Eastern feast with this tender slow-roasted lamb and grilled eggplant salad.
- Combine the yoghurt, lemon rind and 1/2 teaspoon of the paprika in a bowl. Season with salt and pepper. Spoon into a piece of muslin or a clean Chux wipe. Tie edges to enclose. Place in a sieve over a bowl in the fridge overnight to drain.
- Preheat oven to 150C. Place the onion in a roasting pan. Combine the cumin, coriander and remaining paprika in a bowl. Season with salt and pepper. Place the lamb on the onion. Sprinkle with cumin mixture. Pour stock around the lamb. Cover with 2 layers of foil. Cook, basting in stock occasionally, for 3-3 1/2 hours or until lamb is tender and falling off the bone. Set aside for 20 mins to rest.
- Meanwhile, increase oven to 180C. Brush both sides of the pita with 1 teaspoon of the oil. Sprinkle with the dukkah. Place on a baking tray and bake for 5 mins or until lightly golden and crisp.
- Heat a barbecue or chargrill pan on medium. Brush eggplant and zucchini with remaining oil. Cook for 1-2 mins each side or until lightly charred and tender.
- Arrange the eggplant, zucchini, mint, parsley and coarsely broken pita on a serving platter. Place lamb on top. Serve with dollops of yoghurt mixture.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set