Slow Roast Lamb with Mediterranean Vegetables and Aubergine Puree
This is a really simple recipe for a lazy Sunday lunch that you can just leave in the oven. I used a balde cut of shoulder of Lamb and a selection of vegetables ( in this case, aubergine, tomato, shallot and baby sweet peppers).
I seasoned the lamb with plenty of oregano, rosemary and salt and pepper then put it into the oven at around 170c for four hours, covered with foil and with a little water in the dish.
After four hours I put the vegetables in with the lamb, removed the cover and added a little olive oil, then returned it to the oven for about an hour. You can tell when the vegetables are cooked when the aubergine is tender.
At the same time as I added the vegetables to the lamb I also put some whole aubergines into the oven to roast. After the hour I scooped the flesh from the smoky aubergines and made a puree ( getting inspiration from Rick Stein’s programme “From Venice to Istanbul” this week) and made a delicious aubergine puree.
I simply made a roux with equal parts of butter and flour, added some milk then added the cooked aubergine which I had mashed a little. Then plenty of seasoning, the juice of half a lemon and a good handful of grated parmesan.
The combination of the fall apart tender lamb with the vegetables and the creamy aubergine worked really well and it was even a low carb dinner!
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Rowanwood Kitchen 