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Slow-roasted lamb with grilled eggplant salad

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Served with a grilled eggplant salad, this slow roasted lamb recipe makes for a tasty meal loaded with meat and veg. Try this out this week, it's a great dinner option.

  • Serves6
  • Cook time3 hour 30 minutes
  • Prep time20 minutes, (+ overnight draining time & 20 mins resting time)


  • 500g Greek-style yoghurt
  • 2 tsp finely grated lemon rind
  • 2 tsp ground paprika
  • 1 brown onion, cut into wedges
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 (about 1.8kg) Coles Australian Lamb Shoulder
  • 2 cups (500ml) beef stock
  • 1 large wholemeal pita bread
  • 2 tbs olive oil
  • 2 tsp bought pistachio dukkah
  • 2 medium eggplant, cut into 1cm-thick slices
  • 3 zucchini, ends trimmed, thinly sliced lengthways
  • ½ cup mint leaves
  • ½ cup flat-leaf parsley leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the yoghurt, lemon rind and ½ tsp of the paprika in a bowl. Season with salt and pepper. Spoon into a piece of muslin or a clean Chux wipe. Tie edges to enclose. Place in a sieve over a bowl in the fridge overnight to drain.
  2. Step 2

    Preheat oven to 150°C. Place the onion in a roasting pan. Combine the cumin, coriander and remaining paprika in a bowl. Season with salt and pepper. Place the lamb on the onion. Sprinkle with cumin mixture. Pour stock around the lamb. Cover with 2 layers of foil. Cook, basting in stock occasionally, for 3-3½ hours or until lamb is tender and falling off the bone. Set aside for 20 mins to rest.
  3. Step 3

    Meanwhile, increase oven to 180°C. Brush both sides of the pita with 1 tsp of the oil. Sprinkle with the dukkah. Place on a baking tray and bake for 5 mins or until lightly golden and crisp.
  4. Step 4

    Heat a barbecue or chargrill pan on medium. Brush eggplant and zucchini with remaining oil. Cook for 1-2 mins each side or until lightly charred and tender.
  5. Step 5

    Arrange the eggplant, zucchini, mint, parsley and coarsely broken pita on a serving platter. Place lamb on top. Serve with dollops of yoghurt mixture.