A bit of a different take on roast lamb and I love it!
Slow roasted lamb in a rich tomato sauce, served with a smoky aubergine mash, feta, pomegranate and fresh greens. This is a great meal for a lazy get-together or Sunday lunch and you hardly have to lift a finger.
I know aubergines {aka brinjals or eggplant} aren’t everyone’s cup of tea, but this mash will make you change your mind. You have to try it!
Servings: 8
Time: overnight + 1-2 hours
Difficulty: a bit of effort
You will need:
2-3 kg leg of lamb
1 tin of chopped tomatoes
2 tbsp. tomato paste
1/2 cup dry red wine
1 cup chicken stock
Salmuera marinade
1 tsp dried oregano
6 aubergines
5 cloves of garlic
salt
2 tbsp. double cream Greek-style yoghurt
pomegranate rubies to serve
feta cheese to serve
baby spinach, watercress & rocket to serve
This is a two-step process to cooking the lamb and will ensure really soft, succulent, fall-off-the-bone meat.
Start by mixing the tomatoes, paste, herbs and chicken stock and pouring it into a large slow-cooker.
Score the skin of the lamb and place it in the slow-cooker. Drizzle some salmeura marinade generously onto the lamb – this will provide ample seasoning as it cooks.
Cook on low overnight.
In the morning, add another splash of salmuera, then transfer the lamb and tomato sauce to a foil-lined roasting dish.
Now, you can do the rest of the cooking in a regular oven or a ‘man oven’ like a Weber or Big Green Egg at quite a low heat – around 130C / 150C.
I used our trusty Egg of course, and roasted the lamb for a further 2-3 hours on 130C.
Place your whole eggplants onto the grill, next to your roasting dish and turn them after an hour.
Once your aubergines are soft and slightly charred on the outside, let them cool.
Remove the top bit where the stem is and cut into chunks.
Place the aubergine chunks, garlic and yoghurt into a blender and purée. Season with salt.
Serve the slow roasted lamb with the aubergine mash, feta, pomegranate and greens.
I love planning my meals ahead for the week and this is a dish that can easily be made in advance too!
Especially when you’re too busy, but still want to put forth something special. I love that the goodness of this dish comes from just slow-roasting all the ingredients together. The result is just something really spectacular, yet so simple.
Give it a bash – it’s worth all the time! x
