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Slow-cooked Breast of Lamb with Aubergines

Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.

DinnerLambMiddle EasternSlow-CookedAubergine
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
36.5g
per serving
145.8 g total
Fat
80.1g
per serving
320.2 g total
Protein
46.4g
per serving
185.5 g total
Cook Time
225
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
4
piece
Preserved Lemons
finely sliced, juice reserved
0.5
tbsp
Balsamic Vinegar
Dairy
25
g
Butter
used for browning lamb
2
tbsp
Kashk
fermented whey
2
tbsp
Natural Yoghurt
25
g
Butter
used for final searing
Liquids
100
ml
White Wine
Meat
1
piece
Breast Of Lamb
bones removed but reserved
NutsSeeds
4
clove
Garlic
crushed
1
sprig
Rosemary
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground to taste
0.5
tsp
Fennel Seeds
0.5
tsp
Herbes De Provence
dried
0.5
tsp
Garlic
crushed
4
g
Black Pepper
ground
5
g
Turmeric
ground
5
g
Mint
dried
15
g
Salt
1
tbsp
Mint
freshly chopped
1
tbsp
Coriander
freshly chopped
1
tsp
Smoked Paprika
OilsFats
1
tbsp
Olive Oil
for browning lamb
130
ml
Olive Oil
for aubergine mixture
2
tbsp
Olive Oil
for salad salad dressing
Other
0.5
tsp
Honey
Vegetables
1
piece
Onion
finely sliced
800
g
Aubergine
180
g
Onion
finely chopped
400
g
Chopped Tomatoes
tinned
50
g
Baby Spinach

Method

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