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   MSGID: 34933.fidonet_cooking@1:105/500 2d792ce7   
   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   
       
   MMMMM   
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