Garlic Lamb With Naan

Top chargrilled naan bread with a garlicky eggplant and yoghurt mixture layered with shredded lamb, onion, pine nuts, coriander and feta.

The ingredient of Garlic Lamb With Naan

• 1 tablespoon olive oil
• 1 5kg coles australian lamb shoulder roast
• 1 2 garlic bulb
• 1 large eggplant halved
• 1 4 cup 60g greek style yoghurt
• 6 pieces naan bread
• 1 small red onion thinly sliced
• 1 4 cup 40g pine nuts toasted
• 1 2 cup coriander leaves
• 100g fetta crumbled
• lemon wedges to serve

The Instruction of garlic lamb with naan

• preheat a covered barbecue on medium alternatively preheat oven to 180c
• rub the oil all over the lamb to coat season well place the lamb in a baking tray roast in covered barbecue using indirect heat or in oven for 2 1 2 hours or until cooked to your liking adding the garlic and eggplant to the tray with the lamb for the last 1 1 4 hours of cooking time transfer the lamb to a plate cover with foil and set aside for 20 mins to rest use two forks to shred the lamb set aside the eggplant and garlic until cool enough to handle
• remove the garlic flesh from skins use a spoon to scoop flesh from eggplant halves place the combined garlic and eggplant flesh in a food processor with the yoghurt and process until just smooth
• cook the naan bread on the barbecue grill or a chargrill on medium heat for 1 2 mins each side or until heated through divide the naan among serving plates spread naan with the eggplant mixture top with the shredded lamb onion pine nuts coriander and fetta serve with lemon wedges

Nutritions of Garlic Lamb With Naan

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