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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lamb
Preheat your oven to 350°F (175°C). In a bowl, mix together olive oil, chopped black garlic, rosemary, salt, pepper, and lemon juice. Rub this mixture all over the lamb shoulder.
- 2
Roast the Lamb
Place the lamb shoulder in a roasting pan and roast in the preheated oven for approximately 2 hours, or until the meat is tender and easily pulls apart.
- 3
Prepare the Eggplant
While the lamb is roasting, slice the eggplants into rounds, sprinkle with salt, and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 4
Cook the Eggplant
In a skillet over medium heat, add a tablespoon of olive oil. Add the eggplant slices and cook until they are golden brown on both sides, about 5-7 minutes per side.
- 5
Serve
Once the lamb is done, let it rest for 10 minutes before slicing. Serve the lamb alongside the sautéed eggplant. Enjoy!
