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    Moroccan Lamb with Baba Ganoush

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    Moroccan Lamb with Baba Ganoush

    Use a boneless shoulder of lamb so that all the hard work is done for you.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 6


    • 1.75kg boneless lamb shoulder
    • 2 tbsp Bart ras el hanout
    • 2 aubergines
    • 1 head garlic
    • About 8 large mint leaves, roughly chopped
    • 2 tbsp Greek yogurt


    1. Prepare and light the barbecue or preheat the grill to high. Snip the strings from around the lamb and unravel the joint, leaving just a flat 'butterflied' piece of meat. Rub the ras el hanout all over the meat.
    2. Place the lamb, aubergines and garlic on the barbecue and cook for 20 minutes, until softened, turning regularly to prevent them burning. Remove the aubergine and garlic and set aside. Cook the lamb for 10-15 minutes more, or until cooked through. Remove from the grill, rest for 5 minutes in a warm place.
    3. When the aubergines are cool enough to handle, cut them in half lengthways. Use a spoon to scoop out the flesh and discard the skins and stems. Roughly chop the aubergine flesh and place in a bowl.
    4. Peel the garlic. Squeeze 2 of the cloves onto a board. Roughly chop and add them to the aubergine with the mint and yogurt. Season to taste and mix well. Slice the lamb and serve with the Baba Ganoush and the remaining garlic cloves to squeeze over.

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