Dukkha-Spiced Free-Range Lamb Shoulder Roast with Roasted Aubergines

 

Ingredients:

For the Lamb:

  • 1 L.A. FARMS Free-Range Lamb Shoulder, scored to the bone
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • Fresh juice of 1 lemon
  • 1 tablespoon dukkha spice blend (you can purchase this or make your own)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh herbs for garnish (parsley, cilantro, or mint)

For the Roasted Aubergines:

  • 2 large aubergines, sliced into rounds about 1/2 inch thick
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

Preparing the Lamb:

  1. Preheat the oven: Set your oven to 150°C.

  2. Marinate the lamb: In a large bowl, combine the olive oil, minced garlic, lemon juice, dukkha spice blend, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and pepper. Rub this mixture all over the lamb shoulder, ensuring that it gets into the scored cuts.

  3. Rest: Allow the marinated lamb to rest for at least 1 hour at room temperature, or refrigerate for up to 24 hours for a more intense flavour. If refrigerated, let the lamb come back to room temperature before roasting.

Roasting the Lamb:

  1. Prepare a roasting tray: Arrange the aubergine slices in the bottom of a roasting tray, slightly overlapping them if needed. Drizzle with olive oil and season with salt and pepper.

  2. Place the lamb: Position the lamb shoulder on top of the aubergine slices.

  3. Roast the lamb: Cook in the preheated oven for about 3-4 hours, or until the lamb is very tender and falling off the bone, and the aubergines are caramelized. Baste the lamb occasionally with the juices in the tray to keep it moist.

  4. Rest the meat: Once cooked, remove the lamb from the oven and let it rest for about 15-20 minutes before slicing.

Serving:

  1. Slice the lamb: Carve the lamb shoulder into slices, making the most of the scored cuts to create a kebab-like appearance.

  2. Assemble: Arrange the slices on a plate and garnish with fresh herbs. Serve the roasted aubergines alongside.

  3. Optional: Serve with additional sides like a fresh salad, flatbreads, or a dollop of hummus for a complete meal.

Enjoy your flavourful and tender dukkha-spiced lamb shoulder roast with succulent roasted aubergines!

Back to blog