Lunch

Lamb Shoulder Embutido with Charred Eggplant & Ginger-Coconut Gastrique

Name: Lamb Shoulder Embutido with Charred Eggplant & Ginger-Coconut Gastrique
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 2 servings
Ingredients: 12 oz lamb shoulder, ground; 1/2 red bell pepper, roasted and sliced into strips; 1 small carrot, blanched and sliced into thin batons; 2 tablespoons finely chopped fresh cilantro; 1 tablespoon fresh thyme; 1 garlic clove, minced; 1 large egg; 1/4 cup panko breadcrumbs; salt and black pepper to taste; 1 small eggplant, sliced lengthwise 1/4-inch thick; 2 tablespoons olive oil, divided; 3/4 cup coconut milk; 1/4 cup coconut vinegar (or rice vinegar); 1 tablespoon honey; 1 tablespoon minced fresh ginger; 1/2 teaspoon calamansi zest (or lime zest); pinch of red pepper flakes

A showstopping roulade of ground lamb shoulder, wrapped around a filling of roasted red peppers, carrots, and herbs, braised until tender, then sliced to reveal its striped interior. Served alongside charred eggplant and a sharp-sweet ginger-coconut gastrique that speaks to Filipino-Spanish heritage.

614calper serving 30gprotein 36gcarbs 41gfat 35min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this