Best prepared in one of Kleenmaid’s ovens. Click here for more info
Preheat oven to 200C on Traditional cooking.
Marinate the Lamb shoulder with 2 cloves of chopped garlic, rosemary, salt, pepper and 50ml olive oil.
Place on oven try and roast for 30 mins until brown. Change oven function to 100C steam and continue to cook for a further 2 hours 30 minutes.
Cut the eggplants in half, and score a criss-cross with a knife on the flesh. Combine the parsley with remainder of the garlic and olive oil, salt and pepper. Brush over the flesh of the eggplants, place on a tray and cover with foil. Bake in the same oven as the lamb for 1 hour 30 mins until tender.
Combine the coriander and mint leaves with lemon zest to service alongside the lamb. For the sauce, mix the harissa with the yoghurt.