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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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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