Well, kind of Middle Eastern anyway.
The lamb was a thick slice from a leg, cut lengthways and without any bone. I slashed the skin and rubbed it with some Sofra brand Syrian hot red pepper paste and some olive oil and then roasted it, covered at first, in a medium oven.
I roasted some cubed aubergine, courgette, peppers and tomatoes in olive oil to go with this and also made a Persian inspired rice and carrot dish, with Basmati rice cooked with onions, garlic and grated carrot and coloured with some turmeric and flavoured with cinnamon.
A lovely spicy and hearty dinner and really lovely wine. What could be better?