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Name: Roast Lamb with Peppers and Aubergines
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tb fresh oregano Chopped OR; 50 g Butter softened; 1 tb Whole grain Mustard; Chopped fresh parsley; 450 g Red peppers; 1 1/8 kg Lamb, half leg; 100 ml olive oil; 1 tb fresh oregano Chopped; 450 g Aubergines; 1 ts Dried Marjoram or oregano

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INGREDIENTS

OPTIONAL
2 tb fresh oregano ; Chopped OR
50 g Butter ; softened
1 tb Whole grain Mustard
Chopped fresh parsley
450 g Red peppers
1 1/8 kg Lamb, half leg
100 ml olive oil
1 tb fresh oregano ; Chopped
450 g Aubergines
1 ts Dried Marjoram ; or oregano

INSTRUCTIONS

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 20 mins per pound plus 20 mins 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.

NOTES

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Roast Lamb with Peppers and Aubergines

OPTIONAL
2 tb fresh oregano Chopped OR
50 g Butter softened
1 tb Whole grain Mustard
 Chopped fresh parsley
450 g Red peppers
1 1/8 kg Lamb, half leg
100 ml olive oil
1 tb fresh oregano Chopped
450 g Aubergines
1 ts Dried Marjoram or oregano

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 20 mins per pound plus 20 mins 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.

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Nutrition

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Serving Size: 1 Serving (527g)
Recipe Makes: 4

Calories: 849
Calories from Fat: 577 (68%)

Amt Per Serving		% DV

	Total Fat 64.1g	85 %
	Saturated Fat 27.9g	140 %
	Monounsaturated Fat 26.3g
	Polyunsanturated Fat 5g
Cholesterol 218.1mg		67 %
Sodium 277.1mg		10 %
Potassium 1234.4mg		32 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 7.6g
Protein 52.4g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 849

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