Slow Roast Lamb Rumps with Eggplant and Potatoes
Is it really Easter without having a roast lamb dish in there somewhere? I don’t think so! This past Easter weekend was a crazy busy one for us spent in the garden so there was not much time left for cooking. I wasn’t ready to give up my lamb roast, however, so created this lamb roast with eggplant and potatoes.
It was super fast and simple to throw together and get in the oven and just two hours later was ready to eat. I served it with a simple tomato, fetta olive salad which added a lovely freshness to the dish. It really the perfect meal after a day of hard work!
Ingredients
2 lamb rumps
2 teaspoons sumac
olive oil
3 large potatoes
1 large or 2 small eggplants
1 head of garlic
1 onion
1 cup chicken stock
1/2 cup white wine
Instructions
1
Preheat oven to 150 degrees. Cut the potatoes, eggplant and onion into wedges. Separate the garlic into cloves - no need to peel.
2
Drizzle the lamb rumps with sumac and rub the sumac all over.
3
Scatter the vegetables over the bottom of a baking tray. Drizzle over a little olive oil and season with salt and pepper. Toss to coat the vegetables.
4
Place the lamb rumps on top of the vegetables and add in the stock and wine. Place a sheet of baking paper on top of the lamb then cover the tray with a double layer of foil.
5
Bake in the oven for around 2 hours. remove from the oven and allow to rest for 10 minutes before serving.
6
Slice the lamb and serve alongside the roast vegetables and a tomato olive and fetta salad.
Categories:
Meat
Annabel
