My favourite way with lamb – shoulder or leg.
- Lamb joint
- 50g butter
- 1tbs wholegrain mustard
- 1 tbs fresh chopped marjoram
- 500g red peppers approx, chopped into chunks
- 500g aubergine approx, chopped into chunks
- Olive oil
Mix the butter, mustard and marjoram. Cut slits in the lamb fat and smear the surface of the joint with butter rubbing into the slits. Put the vegetables in the bottom of your roasting tray and swill about to coat in olive oil. Put the lamb on top on a rack or tuck in if you don’t have a rack. Roast according to weight ( probably 190C for 20 minutes plus 25 mins/500g ). Watch the veg don’t burn. Stir around from time to time so they don’t char too badly. When the meat is cooked let it rest for 15 minutes before serving. The taste will be amazing and the veg will make a fabulous accompaniment. New potatoes and green beans would be perfect.