Roast Lamb Shoulder with Miso and Aubergine
From ‘Get the Glow’ by Madeleine Shaw
Servings Prep Time
6-8 10minutes
Cook Time
420minutes
Servings Prep Time
6-8 10minutes
Cook Time
420minutes
Ingredients
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