Lamb Eggplant and Feta Salad

image :  Lamb Eggplant and Feta Salad


  • 3 large or 4 medium lamb shanks
  • olive oil for drizzling
  • pinch of salt and pepper
  • 2 medium eggplants, sliced horizontally
  • 3 oz (90g) feta cheese, crumbled
  • 3 tablespoons chopped mint leaves
  • 1/3 cup cilantro leaves
  • 1/3 cup pine nuts, toasted

  • 3 tablespoons olive oil
  • 2 garlic cloves, mincedv
  • 1/4 teaspoon sesame oil
  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon ground cumin
  • pinch of salt and freshly ground pepper


To make the sesame orange dressing, place all ingredients in a screw top jar. Shake to combine.

Preheat oven to 375°F (190°C). Place lamb shanks in roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour to 1 1/4 hours or until tender. Let stand until cool enough to handle. Remove meat from bones and coarsely chop.

Brush eggplant slices with oil. Cook on preheated greased grill for about 4 minutes each side or until softened and grill marks appear. Cut into large pieces. Toss lamb, eggplant, cheese, mint and cilantro together in serving bowl. Drizzle with dressing and toss to combine. Sprinkle with pine nuts. Serves 4.