Lunch

Slow-Roasted Lamb Shoulder with Burnt Eggplant Purée & Charred Apricot-Pomegranate Gastrique

Name: Slow-Roasted Lamb Shoulder with Burnt Eggplant Purée & Charred Apricot-Pomegranate Gastrique
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 2 servings
Ingredients: 600g lamb shoulder, cut into 3-4 large chunks; 2 tbsp olive oil; 2 large eggplants (about 700g); 4 cloves garlic, smashed; 1½ tsp sumac; 1 tsp ground cumin; ½ tsp Aleppo pepper; ¼ tsp cinnamon; ½ cup dried apricots, chopped; 3 tbsp pomegranate molasses; 1 tbsp honey; 2 tbsp pomegranate juice; 3 tbsp pine nuts; 1 large onion, sliced; ½ cup lamb or chicken stock; 200g Greek yogurt; 1 tbsp tahini; Fresh mint and parsley; Sea salt and cracked pepper; Pita bread for serving

A showstopping Turkish-influenced lunch celebrating September's turn toward richness. Lamb shoulder, rubbed with sumac, cumin, and Aleppo pepper, slow-roasted until honeyed and tender, served alongside a charred eggplant purée infused with pomegranate molasses and garlic. Topped with a concentrated sweet-sour apricot-pomegranate gastrique studded with crispy pine nuts.

989cal per serving 62gprotein 100gcarbs 41gfat 15min prep 75min 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