Slow roasted lamb with grilled eggplant salad

Recipes / Salads

Create a Middle Eastern feast with this tender slow-roasted lamb and grilled eggplant salad.

Recipe «Slow roasted lamb with grilled eggplant salad» presented in category Recipes / Salads, to prepare this dish you will need no more 3:30 minutes. To make this dish at home by prescription from the author Gomer would need: 500g Greek-style yoghurt, 2 tsp finely grated lemon rind, 2 tsp ground paprika, 1 brown onion, cut into wedges, 2 tsp cumin seeds , 2 tsp ground coriander, 1 Coles Australian lamb shoulder, 2 cups beef stock , 1 large wholemeal pita bread, 2 tbsp olive oil, 2 tsp bought pistachio dukkah, 2 medium eggplant, cut into 1cm-thick slices, 3 zucchini, ends trimmed, thinly sliced lengthways, 1/2 cup fresh mint leaves, 1/2 cup fresh flat-leaf parsley leaves.

Ingredients:

  • 500g Greek-style yoghurt 
  • 2 tsp finely grated lemon rind 
  • 2 tsp ground paprika 
  • 1 brown onion, cut into wedges 
  • 2 tsp cumin seeds 
  • 2 tsp ground coriander 
  • 1 Coles Australian lamb shoulder 
  • 2 cups beef stock 
  • 1 large wholemeal pita bread 
  • 2 tbsp olive oil 
  • 2 tsp bought pistachio dukkah 
  • 2 medium eggplant, cut into 1cm-thick slices 
  • 3 zucchini, ends trimmed, thinly sliced lengthways 
  • 1/2 cup fresh mint leaves 
  • 1/2 cup fresh flat-leaf parsley leaves 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange the eggplant, zucchini, mint, parsley and coarsely broken pita on a serving platter. Place lamb on top. Serve with dollops of yoghurt mixture.