Garlic Lamb Gone Naan

pinnacle chargrilled naan bread subsequently a garlicky eggplant and yoghurt union layered taking into consideration shredded lamb, onion, pine nuts, coriander and feta.

The ingredient of Garlic Lamb Gone Naan

• 1 tablespoon olive oil
• 1 5kg coles australian lamb shoulder roast
• 1 2 garlic bulb
• 1 large eggplant halved
• 1 4 cup 60g greek style yoghurt
• 6 pieces naan bread
• 1 small red onion thinly sliced
• 1 4 cup 40g pine nuts toasted
• 1 2 cup coriander leaves
• 100g fetta crumbled
• lemon wedges to service

The Instruction of garlic lamb gone naan

• preheat a covered barbecue nearly medium alternatively preheat oven to 180c
• daub smooth the oil all exceeding the lamb to coat season well place the lamb in a baking tray roast in covered barbecue using indirect heat or in oven for 2 1 2 hours or until cooked to your liking adding the garlic and eggplant to the tray later the lamb for the last 1 1 4 hours of cooking time transfer the lamb to a plate cover next foil and set aside for 20 mins to rest use two forks to shred the lamb set aside the eggplant and garlic until cool tolerable to handle
• sever the garlic flesh from skins use a spoon to scoop flesh from eggplant halves place the amassed garlic and eggplant flesh in a food processor past the yoghurt and process until just smooth
• cook the naan bread regarding the barbecue grill or a chargrill just about medium heat for 1 2 mins each side or until annoyed through divide the naan accompanied by serving plates development naan in imitation of the eggplant mixture pinnacle subsequently the shredded lamb onion pine nuts coriander and fetta support in the same way as lemon wedges

Nutritions of Garlic Lamb Gone Naan

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