Method

• 1.
  Combine half oil, paprika, 1 tsp salt flakes and a pinch of freshly ground black pepper in a bowl. Add lamb and rub to coat. Cover and chill for 1 hour to overnight to marinate. Bring lamb to room temperature before cooking. Preheat the oven 160°C.
• 2.
  Heat 2 tbs oil in a large ovenproof saucepan with a lid over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Transfer onion to a plate.
• 3.
  Add remaining 1 tbs oil and lamb to pan. Cook lamb for 3 minutes each side or until evenly browned. Return onion to pan with 2 cups (500ml) water and bring to boil. Cover, transfer to oven and roast, stirring halfway, for 3 hours or until tender. Drizzle lamb with half the lemon juice and transfer to a plate, loosely covered with foil, to keep warm. Return cooking liquid to stove over high heat and bring to boil. Cook, stirring occasionally, for 10 minutes or until thickened slightly.
• 4.
  As lamb is cooking, to make the smoky eggplant, heat a chargrill pan or barbecue to high heat. Prick eggplants evenly all over with a fork and grill for 30 minutes or until very tender. Transfer to a heatproof bowl, cover with plastic wrap and stand for 20 minutes. Peel and discard skin, reserving any juices, and chop flesh.
• 5.
  Meanwhile, melt butter in a saucepan over medium-high heat, then add flour and cook, stirring constantly with a wooden spoon, for 2-3 minutes to cook out flour. In 3 batches, gradually whisk in milk until well combined. Add reserved eggplant juice, reduce heat to low and cook, stirring constantly, for 1 minute or until thickened slightly. Stir through chopped eggplant, feta and remaining lemon juice. Remove from heat.
• 6.
  Place lamb shoulder on a large serving platter and top with reduced cooking liquid and mint leaves. Serve with eggplant mixture drizzled with extra oil.