Sydney Brewery






1 whole boneless lamb shoulder

1tsp paprika

1 tsp salt

1 tsp pepper

1tsp garlic powder

1 cup Puy Lentils

1 can Sydney Brewery Lumberjack Rye IPA

2 Tbsp Mint Harissa Paste (omit if cannot find)

2 cans diced tomatoes

½ cup beef stock

1 Large eggplant cut into 1/4” thick, long slices

Olive oil

1 Tsp crushed garlic

Salt & Pepper to taste



  1. Rub seasoning all over lamb shoulder before searing on high heat (or sear on the BBQ).
  2. Place seared lamb shoulder in slow cooker, add 1 cup Puy Lentils (French lentils), 1 can Sydney Brewery Lumberjack Rye IPA Beer, 2 Tbsp mint Harissa paste ( or if you cannot find mint Harissa omit) , 2 cans diced tomatoes , 1/2 cup beef stock .
  3. Let simmer in slow cooker approx. 5 hours until lamb easy pulls apart. Shred Braised lamb combining with cooking juices & lentils. Set aside.
  4. Drizzle eggplant slices with olive oil & toss with 1 tsp crushed garlic, salt & pepper.
  5. Char grill eggplant slices on the BBQ – both sides. Place a heaping spoonful of Braised Lamb Lentil mixture on eggplant then roll.
  6. Place stuffed eggplant rolls into a casserole dish, top with grated mozzarella cheese & bake in the oven for 25 mins at 160 degrees – until the cheese has browned.
  7. Top with chopped parsley before serving.


Use leftover lamb for Lumberjack Rye IPA Braised Lamb, Lentil & Halloumi Empanadas recipe here

Lumberjack Rye IPA Braised Lamb, Lentil & Halloumi Empanadas
Lumberjack Rye IPA Braised Lamb Eggplant Roulade
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