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Lamb Shanks With Aubergine Stacks

These lamb shanks with aubergine stacks are easy to make, ecconomical and packed with flavour. It's Greece on a plate.
Prep Time20 mins
Cook Time1 hr
Course: Main Course
Cuisine: Greek
Keyword: aubergine, lamb
Servings: 2


  • 2 lamb shanks
  • 1/2 lemon
  • 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
  • 1 tbsp chopped fresh mint (or 1/2 tbsp dried)
  • 1 lemon zest and juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • salt and pepper

For Aubergine Stacks

  • 1 large aubergine cut into rounds
  • 1 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp finely chopped onion
  • 1 clove garlic minced
  • 1/2 tsp chopped fresh chilli (or good pinch dried chilli)
  • 1 tbsp fresh chopped basil

For the sauce

  • 1/2 cup Greek yogurt
  • 1 clove garlic minced
  • 1 tsp finely chopped fresh parsley


  • Preheat oven to 180C
  • Mix olive oil, salt and pepper all herbs & lemon zest and press all over the lamb shanks
  • Place them in a small roasting pan with lemon juice and lemon skins and cover with foil. Roast for 1 hour
  • Allow the lamb shanks to rest for 15 minutes covered in a clean tea towel before serving to allow the juices to be released

Make the Aubergine

  • Mix all the ingredients for the marinade in a jar
  • Grill the aubergine slices for approximately 5 minutes each side
  • Pour the marinade over the aubergine slices when ready to serve

Make the yoghurt sauce

  • Mix all ingredients together and serve with the lamb and aubergine stacks