I’m a little obsessed with lamb and eggplant these days – Greek and Middle Eastern cuisine seem to be calling my name.
And, with the sweet goodness of sweet potatoes and tangy orange juice, accented with a little heat, we’ve got a swooning princess at the table, perhaps with a little drool dripping down her chin. YUM! 👸🤤🍆🍊🌶 🍠

Oh, and with the InstaPot, this recipe melts melts in your mouth with no effort at all.

Sweet Heat Eggplant, Orange Lamb & Sweet Potatoes

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Sweet Heat Eggplant, Orange Lamb & Sweet Potatoes

Using a slow cooker – InstaPot – (or Dutch oven) this recipe creates soft and tender meat and veggies that will melt in your mouth.

2 large lamb shoulder chops
1 Tbs. olive oil
2 Tbs. Sweet Heat Dry Rub*
2 large sweet potatoes, copped into large pieces
1 large eggplant, chopped into large pieces
1 large orange
sea salt and pepper

Rub the lamb with the dry rub and olive oil, covering all surfaces.
Transfer to the bowl of a large slow cooker.
Add the sweet potatoes and eggplant.
Chop the orange into 6 pieces, juice, and then add the juiced rinds.
Season with salt and pepper.

Turn the InstaPot to medium and cook for 4 hours.

Open the lid, remove the shoulder bone (or not) and serve.

*Sweet Heat Dry Rub:
½ cup brown sugar
¼ cup smoked paprika
2 Tbs. chil Powder
2 Tbs. sea salt
2 Tbs. onion powder
1 Tbs. garlic powder
1 Tbs. granulated sugar
1 Tbs. black pepper
1 tsp. ground cumin
1 tsp. cayenne pepper

Mix together all the seasonings and store in an airtight container.