Roast Lamb Shoulder with Miso and Aubergine

Utterly blown away again by the pure simplicity but tastiness of this lamb dish.  Succulently slow cooked so you could pop it in the oven, nip out and run a couple of marathons and it will be ready waiting for you when you get back!  The recipes suggests serving it with cauliflower rice.  I served mine with some delicious steamed sugar snap peas and some spiralised courgettes in butter and I had the leftovers the next day on my salad.

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Roast Lamb Shoulder with Miso and Aubergine
From 'Get the Glow' by Madeleine Shaw
Votes: 0
Rating: 0
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Courses Main
Prep Time 10 minutes
Cook Time 420 minutes
Servings
-8
Ingredients
Courses Main
Prep Time 10 minutes
Cook Time 420 minutes
Servings
-8
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Set your slow cooked or preheat your oven to 130oC
  2. Warm the miso, honey and butter or coconut oil in a saucepan for a few minutes
  3. Rub the aubergines in some of this mixture then put them on the bottom of the slow cooker or large cast-iron pot
  4. Rub the rest of the sauce into the lamb and place it on top of the aubergines
  5. Add a pinch of salt, pop on the lid and cook for 7 hours
  6. Once done garnish with sesame seeds
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