Serves 6 people

  • 1.2kg lamb shoulder (with orwithout bone)
  • 20cl olive oil
  • 80g of Raz El Hanout (spicemix)
  • 1 onion
  • 1 large carrot
  • 1 stalk of celery
  • 1 head of garlic
  • 2 eggplants
  • 1 bunch of thyme
  • Salt
  • Pepper


  1. Marinate the shoulder lamb in 10cl of olive oil, Raz ElHanout, thyme, salt and pepper (to taste). Massage themarinade into the meat with your hands. Refrigerate for atleast 2 hours.
  2. In a casserole dish, brown the meat with the remainingolive oil. Cut the onion and carrot into quarters. Brown themwith the meat and the garlic. Cover three-quarters of thecasserole with water. Cook covered, in the oven at 85ºC for 8hours.
  3. While the meat is cooking, cut thin slices of eggplant andgrill them (in a pan or on a barbecue). Store in therefrigerator.
  4. When the meat is tender, shred it; Adjust the seasoning totaste.
  5. For the dressing, place the eggplants flat in a mold,bringing them up the sides to the edges of the mold. Add theshredded meat and press/pack well.
  6. Turn over onto a baking sheet. The meat should not bevisible, only the eggplants. 10 minutes before serving, reheatin the oven at 160ºC

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Mas du Silène

des Peyrals ORGANIC,

AOP Languedoc Grès de Montpellier

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