Slow roast lamb with ratatouille

This is one of the easiest - and tastiest - meals I have cooked

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the olive oil, freshly thyme and paprika into a small bowl and stir to combine into a thick rub

Step 2

Remove the joint from the fridge a good 15-20 minutes before you start preparing

Step 3

With a sharp knife, make c.20 slits in the joint, and insert a slice of garlic into each slit

Step 4

Now spread the thick rub all over the joint. Use the back of a spoon, but get stuck in with your fingers if necessary. Season well

Step 5

Slice the 3 onions into roughly eight segments (halve, halve again, and halve again). Now lay the onions in a large roasting pan. Carefully lay the lamb joint on top, rub side up… and put in the oven for 40 minutes - 220 degrees/200 degrees fan oven

Step 6

Remove after 40 minutes and stir the onions - unsticking any that are starting to catch. Now add the 2 peppers - also sliced into c. 8 slices each - and the thickly sliced aubergine. Stir and combine with the onions

Step 7

In a measuring jug, make 300ml of chicken stock. Add the can of tomatoes, tomato puree, honey, chopped thyme and bay leaves, and stir to combine

Step 8

Now pour the liquid mixture over the vegetables into the pan. Finally add the tsp of paprika and season well

Step 9

Cover the pan with aluminium foil and return to the oven. Reduce to 160 degrees C/140 degrees C fan, and roast for 4 hours

Step 10

Roughly every hour, take the pan out of the oven and stir the ratatouille around the joint

Step 11

After 4 hours, remove from the oven and slice the lamb (which should be melting off the bone) into chunks, with a couple of spoonfuls of ratatouille. Serve with a jacket potato

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