Braised Shoulder of Lamb with Wild Mushrooms, Aubergines and Rizz

Methods

• To make Braised Shoulder of Lamb with Wild Mushrooms, Aubergines and Rizz first soak the dried mushrooms in the boiled water and set aside
• Heat the oil in a large frying pan
• Seal the lamb on all sides
• Remove and set aside
• In the same oil cook the garlic and aubergine, to soften with out colour
• Add the spices and lemon juice
• Place the cooked aubergines, any cooking juices, the mushrooms and some of the soaking water (avoid the soil at the bottom) and the lamb in a large oven proof cooking dish / tin or casserole
• Cover with the wine, balsamic and water
• Cover with a lid or tin foil . Bake in a preheated oven gas 7 / 220*c - for 2 hours
• Remove some of the floating fat
• Stir in the rizz and top with a cup of water approx. 100 ml if needed (you need enough cooking liquid to absorb in to the pasta and cook it)
• Cover and bake again for 20 minutes
• Season to taste
• Remove stir and serve the sliced shoulder with a couple of large spoonfuls of the delicious rice and vegetables