Slow-cooked breast of lamb with aubergines

With a couple of hours in the oven, the rosemary, garlic, white wine and balsamic vinegar in this dish really mingle and merge to make melt-in-the-mouth meat. Look for breast of lamb in your local butcher - with a slow-cook like this you won’t be disappointed.

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For the slow-cooked breast of lamb

For the aubergines

For the spinach and preserved lemon salad

To serve

  • 2 tbsp kashk (fermented whey) (available from Persian stores and online suppliers)
  • 2 tbsp natural yoghurt
  • 1 tsp smoked paprika