So here is my very new recipe that was a success from the first try. I still made it three times for the consistency of the recipe result. Please note, the first step for preparing Lamb Shoulder can be used as a separate recipe, I used to make it and had to share the recipe on many requests. Using the oven bag makes a big difference for the result, and you can add a few peeled potatoes to the bag – the tastiest potatoes!

When you have all the eggplants sliced, choose the most beautiful 10 slices of similar size for the top layer and take care of them.

Pulled Lamb Shoulder Bake

Ingredients:

1 lamb shoulder trimmed
3 cloves garlic, minced
5 thick eggplants
500g/1.1lb ripe tomatoes, skinned and diced
1 onion, finely diced
2 capsicums, finely diced
150g/5oz button mushrooms, no stems, sliced
1/4 cup Besan flour
150g/5oz Manchego cheese, grated
1/4 cup stock (or water)
Salt and pepper
* deep roasting tray approximately 23cm/9in x 43cm/17in; baking paper

Method:

1. Switch oven on to 200C/392F. Rub the lamb shoulder with salt, pepper and garlic, place into the baking bag and tie. Put the tray with lamb into the oven. Once the temperature gets to 200C/392F put timer to 30 minutes, after that reduce to 150C/300F and cook for an hour. As the last step, reduce to 100C/212F and keep the meat for two hours. If the lamb is done a night before, you can switch the oven off and leave the lamb in the oven overnight for the best result.
2. Once the meat is cool enough to touch, pull all the meat apart. Cover and put aside.
3. Cut the eggplants into 5mm/0.2in thick slices, and soak them in lightly salted water for at least 10 minutes. Then bake them in single layers for 10 minutes at 180C/356F, using the oiled baking paper (the eggplant slices should not brown).
4. In the deep pan, cook onion, garlic, tomatoes, and capsicum on low heat for 10 minutes. Alternatively, you can use ready to use 800g/1.7lb of your favourite tomato and capsicum based sauce. Mix in the Besan flour and half of the cheese, also the stock, lamb, and mushrooms. Heat the sauce through, simmer on low for 5 minutes and switch off the stove.
5. Use the deep tray to make a single layer using the egg plant slices, then distribute half of the lamb sauce. Repeat with another layer of eggplants and lamb. Make the last layer using the ten best eggplant slices and evenly cover with the second half of cheese. Cover the tray with aluminium and bake at 180C/356F for 35 minutes. For crispy cheese and eggplant top layer, bake without aluminium.
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