SPICED BRAISED LAMB WITH LEMON & SMOKY EGGPLANT
Here's a lamb recipe from the archives that Andrew shared with delicious. magazine. Now is a great time of year to slow roast large lamb cuts - at the moment we have sensational Wiltipoll lambs from small farms in Gippsland and the Macedon Ranges. Their meat is lean and flavoursome and will create the roast of your dreams.
1/2 cup (125ml) extra virgin olive oil, plus extra to serve
2 tsp sweet paprika
2kg lamb shoulder (bone in)
2 onions, thinly sliced
Juice of 1 lemon
1.2kg (about 3 small) eggplants
20g unsalted butter
1 tbs plain flour
100g feta, crumbled
Combine half oil, paprika, 1 tsp salt flakes and a pinch of freshly ground black pepper in a bowl. Add lamb and rub to coat. Cover and chill for 1 hour to overnight to marinate. Bring lamb to room temperature before cooking. Preheat the oven 160°C.
Heat 2 tbs oil in a large ovenproof saucepan with a lid over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Transfer onion to a plate.
Add remaining 1 tbs oil and lamb to pan. Cook lamb for 3 minutes each side or until evenly browned. Return onion to pan with 2 cups (500ml) water and bring to boil. Cover, transfer to oven and roast, stirring halfway, for 3 hours or until tender. Drizzle lamb with half the lemon juice and transfer to a plate, loosely covered with foil, to keep warm. Return cooking liquid to stove over high heat and bring to boil. Cook, stirring occasionally, for 10 minutes or until thickened slightly.
As lamb is cooking, to make the smoky eggplant, heat a chargrill pan or barbecue to high heat. Prick eggplants evenly all over with a fork and grill for 30 minutes or until very tender. Transfer to a heatproof bowl, cover with plastic wrap and stand for 20 minutes. Peel and discard skin, reserving any juices, and chop flesh.
Meanwhile, melt butter in a saucepan over medium-high heat, then add flour and cook, stirring constantly with a wooden spoon, for 2-3 minutes to cook out flour. In 3 batches, gradually whisk in milk until well combined. Add reserved eggplant juice, reduce heat to low and cook, stirring constantly, for 1 minute or until thickened slightly. Stir through chopped eggplant, feta and remaining lemon juice. Remove from heat.
Place lamb shoulder on a large serving platter and top with reduced cooking liquid and mint leaves. Serve with eggplant mixture drizzled with extra oil.
IMAGE CREDIT: Delicious Magazine