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Slow-Roasted Shoulder of Lamb with Grilled Vegetable and White Bean Salad and Smoked Aubergine

Slow-roasted tender lamb served with smoky aubergine purée and a vibrant griddled vegetable and white bean salad.

HealthyLambHigh ProteinGluten FreeSlow Roast
Estimated Nutrition
Calories
1052.1
kcal / serving
4208.4 kcal total
Carbs
23.7g
per serving
94.6 g total
Fat
60.6g
per serving
242.4 g total
Protein
90.7g
per serving
362.8 g total
Cook Time
155
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
piece
Lamb Stock Cube
Dissolved in 300ml boiling water
1
tbsp
Balsamic Vinegar
Dairy
2
tbsp
Greek-Style Yoghurt
100
g
Feta Cheese
Crumbled
Fruits
0.5
piece
Lemon
Juice only
LegumesPulses
400
g
Butter Beans
Canned, drained, and rinsed
Liquids
200
ml
Red Wine
Meat
2
kg
Lamb Shoulder
Whole, on the bone
NutsSeeds
4
clove
Garlic
Finely sliced
3
sprig
Rosemary
Fresh
3
clove
Garlic
Crushed to a paste
1
bunch
Basil
Torn leaves
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
OilsFats
1
tbsp
Olive Oil
Plus extra for drizzling
Vegetables
2
piece
Aubergine
Pierced all over
2
piece
Red Pepper
Cut into thick rings
2
piece
Yellow Pepper
Cut into thick rings
1
piece
Red Onion
Sliced into thick rings
3
piece
Courgette
Sliced into 1cm slices
2
piece
Flat Mushroom
Cut into thick slices
20
piece
Cherry Tomato
Cut in half
1
handful
Rocket
Fresh leaves

Method

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