Roast shoulder of lamb with Moroccan-flavoured vegetables

I suddenly realised that I hadn’t been making too many food posts recently, mainly because we’ve been eating lots of things that I cook all the time and have therefore blogged before.

Anyway, this is something slightly different to my usual fare, but still within my usual set of flavours; Mediterranean, spicy, bold and essentially simple food.

The shoulder of lamb was roasted on the bone, with nothing more than a seasoning of salt, pepper, lenon slices and thyme, with olive oil and the vegetables (aubergine, fennel, garlic, leek, tomatoes, courgette, carrots, green beans and chickpeas) were sautéed in olive oil and then cooked with water, seasoned with salt and pepper, ras el hanout and harissa paste until they were nice and soft and the liquid reduced down to a sauce.

You could have this with potatoes, rice,couscous or bulghur or even just with flatbreads, but we had it with a nice rustic baguette and a bottle of 2010 AOC Vacqueyras, one of the southern Rhône’s better red wines.

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