Shoulder of lamb with rice and a Mediterrnean vegetable stew

Now that 2012 is here, I wanted a meal that didn’t have any festive associations.

I bought a whole shoulder of lamb and smeared it with a paste made from oilve oil, salt and pepper, herbes de Provence and tomato purée and then roasted it for about 2 and a half hours with some white wine in the oven dish, basting it occasionally.

To accompany this, I served some plain white rice and a vegetable stew made with onions and garlic softened in olive oil, an aubergine and a couple of courgettes, peeled to leave stripes and sliced into rounds and a liquidised tin of peeled plum tomatoes. The vegetables were added to the onions and sautéed for about five minutes before the tomatoes were added and brought to a simmer. This was cooked and reduced for about 40 minutes on a low heat.

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