Roast Lamb Shoulder with Miso and Aubergine
From ‘Get the Glow’ by Madeleine Shaw
Courses
Main
Servings
Prep Time
6
-8
10
minutes
Cook Time
420
minutes
Servings
Prep Time
6
-8
10
minutes
Cook Time
420
minutes
Ingredients
4
tbsp miso paste
3
tbsp honey
2
tbsp coconut oil or butter
2
aubergines
sliced lengthways into 1cm strips
2
kg
lamb shoulder
on the bone
pinch
salt
50
g
sesame seeds
optional
Instructions
Set your slow cooked or preheat your oven to 130oC
Warm the miso, honey and butter or coconut oil in a saucepan for a few minutes
Rub the aubergines in some of this mixture then put them on the bottom of the slow cooker or large cast-iron pot
Rub the rest of the sauce into the lamb and place it on top of the aubergines
Add a pinch of salt, pop on the lid and cook for 7 hours
Once done garnish with sesame seeds