A Middle-eastern lamb meal

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.

All this needed was some flatbread and a nice bottle of something rich and red – we had a Côtes du Rhône-Villages from the Cave Cooperative in Saint-Pantaléon les Vignes.

A lovely spicy and hearty dinner and really lovely wine. What could be better?

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