Like many weeks, this Ottolenghi recipe caught my eye in a December issue of the Guardian’s weekend Feast magazine. The description and picture of this lamb dish looked divine. I finally got around to trying it last weekend.
Normally my approach with roasts is to do as little with the meat as possible, so this is quite a departure from that. It’s a “long and slow” weekend dish – advance preparation is necessary, and it’s also in the oven for 5 hours. I made the marinade the morning of and found it fine.
I did serve eggplant with it, but not the way Ottolenghi suggests. Instead of steaming it, I just diced it and put it in the oven for the last ~25 minutes of the roast, after removing most of the liquid to form a separate ‘gravy.’ I simmered the gravy and served it on the side — worked absolutely fine.
It was a change to have rice and eggplant in place of more ‘traditional’ accompanying vegetables with a roast lamb, but a nice one. The lamb was delicious — the combination really works. I don’t think this will become my “go-to” roast but it was certainly a worthwhile, tasty experiment!