Sumac Lamb Shoulder with Chickpeas, Aubergine and Mint

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So I didn’t post a recipe this weekend….OH KNOW WHAT A DISASTER WHAT HAS FEEDING SPEEDY BEEN UP TO?? Just been roasting a lamb shoulder, @ottolenghi style… Honestly this is a dream recipe, about 5 minutes of prep work and the rest is taken care of in the oven. Heavenly soft meat and warming spices; perfect when there is a nip in the air.

Takes 4 hours to prepare, enough for 4 work lunches


INGREDIENTS
Half a lamb shoulder
2 large aubergines, cut into chunks
1 big red onion, halved and cut into chunks
2 cans of chickpeas (keep the water!)
1 whole garlic bulb, sliced in half horizontally
Sumac
Paprika
Oregano
1 Lemon
Olive oil
Salt and pepper

METHOD
1) Pre-heat the oven to 170C. Rub the lamb shoulder all over with a tablespoon of sumac, paprika and oregano. Grate the zest of a lemon over, as well as a generous sprinkle of salt and pepper. Drizzle with olive oil.
2) In a deep baking tray, add the aubergine, onion, garlic and chickpeas. Lay the lamb on top, cover tightly with aluminium foil, and roast in the oven for 4 hours.
3) When ready to stir, pull the lamb, squeeze the garlic out of the bulb and serve with a scattering of mint.

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