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Title: Roast Lamb With Peppers And Aubergines
Categories: Lamb
Yield: 4 Servings

50 g Butter; softened
1 tb Fresh oregano; chopped -OR-
1 ts Dried marjoram or oregano
1 ts Dried marjoram or oregano
1 tb Whole grain mustard
1125 g Lamb (half leg)
450 g Red peppers
450 g Aubergines (eggplants)
100 ml Olive oil
2 tb Fresh oregano or parsley;
- chopped (optional)

Beat the butter with the first lot of oregano or marjoram and the
mustard. Trim lamb and cut slits 2 cm deep over the surface. Spread
the butter all over the meat, and push it into the slits. I like to
do this 2 hours before cooking. Place on a wire rack that will fit
over a roasting pan.

Halve, core, and seed the red pepper then cut into chunks. Cut the
aubergines into similar sized chunks. Pour the olive oil into the
roasting tin and stir into the vegetables. I used half an onion as
well, and it worked well.

Place the wire rack and lamb on top and roast at 200?C, 400?F, or
gas mark 6 for 20 minutes per pound plus 20 minutes for medium cooked
lamb. Stir the vegetables twice during cooking.

Turn off the oven and transfer the meat to a serving dish and leave
in the turned off oven for 15 minutes. If necessary, brown vegetables
over a high heat, stirring all the time. Spoon the vegetables around
the lamb. Stir in the oregano and serve immediately.

Recipe by Good Housekeeping (UK Edition)

Posted by: Jacquie Hoare

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