This weekend I share with you a recipe I promised a week or so ago. It was a cooler evening the night I made this - I wanted that smell of roasted lamb wafting through our kitchen. Speaking of our kitchen, may I introduce to you the new place I prepare all our meals in! It is so nice to have a place of our own to cook and bake and host those we love.
This recipe is wonderful for a winter's night or an 'in between season' meal. It is particularly hassle free to make and has delicious flavours threaded through the sauce.
I hope you enjoy it as much as we did!
Slow Roasted Lamb & Aubergine Ragu
2 red onion, diced
6 garlic cloves, diced
3 aubergines, cut in 2cm squares
5 tomatoes, blended
1 Tbsp dried Thyme
1 Tbsp balsamic vinegar
2 tsp lemon juice
3 bay leaves
2 tsp salt
1 kg lamb shoulder
1/2 red onion, roughly chopped
6 garlic cloves
For the lamb:
- Preheat the oven to 170 degrees.
- Score the fatty side of the lamb. Rub it with salt and olive oil.
- In the base of a baking pan, add the garlic, onion, and rosemary. Place the lamb on top, and cover the whole tray and lamb with foil.
- Place in the oven and roast for 1 1/2 - 2 hours, depending on how well cooked you like your lamb. Check at the one hour mark to see how pink it is in the middle.
- When it is to your liking, take it out of the oven and allow to rest for 10 - 15 minutes before thinly slicing.
For the Aubergine Ragu:
- In a medium sized pot, heat 1 Tbsp coconut oil on medium heat. Add onion, garlic, thyme and cover. Allow to sweat for 10 minutes. Add 1 tsp of water if it starts to dry out.
- In a separate pan, melt another spoon fill of coconut oil on medium heat. Saute the aubergine until it is lightly golden, about 10 minutes.
- Add the balsamic vinegar to the onions and mix well. Then add all other ingredients, including the aubergine. Mix well and cover.
- Allow to simmer on low-heat for 30 - 50 minutes. Check regularly. The longer you simmer it, the thicker it will become.
- Remove bay leaves just before serving. Serve topped with sliced slow roasted lamb and green beans.
Feed, Nourish, Value Yourself.