Hello DAVE!
Answering a msg of , from DAVE SACERDOTE to IAN HOARE:
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Roast Lamb with Peppers & Aubergines
 Categories: Main dish, Lamb/mutton, British, Vegetables
      Yield: 4 servings
     50 g  Butter; softened
      1 tb Chopped fresh oregano-=OR=-
      1 ts Dried Marjoram/oregano
      1 tb Whole grain Mustard
  1 1/8 kg Half leg Lamb
    450 g  Red peppers
    450 g  Aubergines
    100 ml Olive oil
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      2 tb Chopped fresh oregano -=OR=-
           Chopped fresh parsley
  Beat the butter with the first lot of oregano/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 a couple of hours before cooking). Place on a wire
  rack that will fit over a roasting pan.
     Halve, core and deseed 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 200C (400F) mark
  6 for 20mins per pound plus 20mins 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 mins. 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 Good Housekeeping (UK Edition)
Mmed IMH Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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