Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Slash the lamb a few times all over. Mix a few thyme sprigs, the tagine spices (from all 3 sachets) and 1 tbsp oil, then rub all over the meat. Sit it on top of the onions and garlic in a large roasting tin, then (if time) marinate in the fridge overnight. If not, no problem.
Remove the lamb from the fridge 30 minutes before starting to cook. Preheat the oven to 200°C, gas mark 6. Roast the lamb for 30 minutes until golden, then tip in 500ml boiling water from the kettle. Lower the oven to 160°C, gas mark 3. Cover tightly with foil and bake for 2½ hours.
Meanwhile, heat a large frying pan. Fry the aubergines in 1 tbsp oil for 10-15 minutes. Once soft and golden, stir in a little more thyme plus the tomato paste. Leave to caramelise for 1 minute. Mix in the chick peas, harissa and honey then set aside. Stir the feta into the yogurt, season and chill.
Spoon off the excess fat from the meat juices. Add the chick pea mix to the roasting tin, re-cover and bake for 2 hours until the lamb melts from the bone and the aubergines collapse into the sauce. Serve with more thyme leaves, the feta yogurt, plus a green salad and flatbreads.
Typical values per serving when made using specific products in recipe
Energy | 2,936kJ/ 705kcals |
|---|---|
Fat | 43g |
Saturated Fat | 9g |
Carbohydrates | 26g |
Sugars | 12g |
Fibre | 8.4g |
Protein | 49g |
Salt | 0.8g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
