Ingredients

• 1 breast of lamb
• bones removed
• but reserved
• 4 garlic cloves
• crushed
• 1 sprig rosemary
• finely chopped
• salt and freshly ground black pepper
• 50g/1¾oz butter
• 1 tbsp olive oil
• 1 onion
• finely sliced
• ½ tsp fennel seeds
• ½ tsp dried herbes de Provence
• 100ml/3½fl oz white wine
• 800g/1lb 12oz aubergines
• 130ml/4fl oz olive oil
• 180g/6oz onion
• finely chopped
• ½ tsp crushed garlic
• 4g ground black pepper
• 5g ground turmeric
• 5g dried mint
• 15g salt
• 400g/14oz tinned chopped tomatoes
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh coriander
• 50g/1¾oz baby spinach
• 4 preserved lemons
• finely sliced
• plus some of the juice from the jar
• 2 tbsp olive oil
• ½ tbsp balsamic vinegar
• ½ tsp honey
• 2 tbsp kashk (fermented whey) (available from Persian stores and online suppliers)
• 2 tbsp natural yoghurt
• 1 tsp smoked paprika

Directions

• For the slow-cooked breast of lamb
• preheat the oven to 150C/300F/Gas 2.
• Smear the flesh side of the breast with the garlic
• rosemary
• salt and pepper. Roll the breasts and tie them with kitchen string
• resembling a Swiss roll
• skin-side outwards.
• Heat a large casserole dish with a lid and add half of the butter and the olive oil. Once hot
• add the breast and cook until nicely golden-brown all over - this could take 15 minutes or so
• the slower the better.
• Take out the lamb and set aside on a plate.
• Add the thinly sliced onions
• fennel seeds and herbes de Provence to the casserole and cook until very soft - for about 15 minutes.
• Place the breasts on top of the onions
• add the wine
• lamb bones and enough water to come up halfway up the lamb.
• Lightly season the breasts with salt and pepper
• cover with the lid and cook for two hours in the oven.
• Lift the breasts
• remove the string
• and wrap in cling film and chill in the fridge until needed.
• Cook the braising liquid over a medium heat until the volume of liquid has reduced to about 200ml/7fl oz. Strain through a fine metal sieve
• pushing all the juices from the onions.
• For the aubergines
• preheat the oven to 200C/4000F/Gas 6. Place the aubergine on a baking tray and bake for 45 minutes. Remove from the oven and
• once cool enough to handle
• roughly tear the aubergine flesh
• discarding the skin.
• Heat a large pan and add the oil. Once hot
• fry the onions and garlic until soft. Add the spices and cook for a further five minutes.
• Add the tomatoes and cook for another 10 minutes.
• Finally add the aubergine flesh and cook for another 15 minutes over a low heat.
• For the spinach and preserved lemon salad
• place the spinach and lemons in a large bowl.
• Put the olive oil
• some of the juice from the preserved lemons
• the balsamic vinegar and honey in a small bowl and whisk. Pour this dressing over the salad and toss together.
• When you are ready to serve the lamb
• remove the lamb from the cling film and cut into four. Heat a medium frying pan and add the remaining butter. Once hot
• fry the lamb on all sides.
• Serve kashk (fermented whey) over the aubergine and finish with chopped mint and coriander. Serve the breast of lamb (and jus) with the aubergines
• the spinach and lemon salad and yoghurt dusted with paprika.