Slow Cooked Roast Lamb with Ratatouille by Mary Berry

Ingredients (serves 6)

Large leg of lamb or shoulder, approx 2kg	Add to cart
3 tbsp chopped fresh thyme
1 tbsp sweet paprika	Add to cart
2 tbsp olive oil	Add to cart
2 garlic cloves, sliced into slithers
3 onions, thickly sliced
2 red peppers, chopped into large pieces
1 large aubergine, chopped into large pieces
400g tin Pomodorini Tomatoes	Add to cart
300ml beef or chicken stock
2 tbsp sun-dried tomato paste
3 fresh bay leaves
1 tpsp acacia honey	Add to cart
Salt and pepper to season

Method

1. To make this Slow Cooked Roast Lamb, first preheat the oven to 220C/200C Fan/Gas 7
2. Heat 1 tbsp olive oil in a heavy-based saucepan. Saute the mushrooms in batches. Add an extra 1 tbsp oil with each
3. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together.
4. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper.
5. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes.
6. Reduce the oven temperature to 160C/140C Fan/Gas 3
7. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir.
8. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.
9. Lift your Slow Cooked Roast Lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce.
10. Carve the meat into slices and serve with the vegetables.