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Lamb shoulder, yogurt sauce, naan bread and eggplant — image

Lamb shoulder, yogurt sauce, naan bread and eggplant

Sous-vide lamb shoulder, pulled for a tender texture. Served on naan with eggplant, yogurt sauce and lime.

Ingredients

2kgLamb shoulder
Lamb jus

1Garlic clove
200gGreek yogurt
Salt and pepper
Fresh mint
1units.eetlepelOlive oil
1units.eetlepelLemon juice

Tomato slices
Naan
Grilled eggplant slices
Lime
Eggplant spread

Preparation

  1. Season the lamb shoulder and vacuum seal.
  2. Cook sous-vide for 17 hours at 67°C.
  3. Remove the meat from the bag and pull apart.
  4. Briefly sear for extra flavor and texture, deglaze with lamb jus.
  5. Reduce the sous-vide liquid to a syrupy sauce and mix with the meat.

  1. Mix the yogurt until smooth in a bowl.
  2. Add mint and garlic and mix in the lemon juice for freshness.
  3. Season with salt and pepper and finally add a splash of olive oil.
  4. Let rest in the refrigerator for at least 30 minutes.

  1. Bake the naan according to the instructions on the package.
  2. Spread with eggplant spread and top with tomato and lamb. Add grilled eggplant.
  3. Finish with lime zest. Serve on a board with yogurt sauce on the side.