INGREDIENTS

INSTRUCTIONS

Beat the butter with the first lot of oregano/marjoram and the
mustard. Trim lamb and cut slits 2 cm deep over the surface.  :  
Spread the butter all over the meat, and push it into the slits  (I
like to do this a couple of hours before cooking). Place on a wire
rack that will fit over a roasting pan.  :    Halve, core and deseed
the red pepper then cut into chunks. Cut  the aubergines into similar
sized chunks. Pour the olive oil into the  roasting tin and stir into
the vegetables. (I used half an onion as  well, and it worked well).  :
Place the wire rack and lamb on top and roast at 200C (400F)  mark 6
for 20 mins per pound plus 20 mins for medium cooked lamb.  Stir the
vegetables twice during cooking.  :    Turn off the oven and transfer
the meat to a serving dish and  leave in the turned off oven for 15
mins. If necessary, brown  vegetables over a high heat, stirring all
the time. Spoon the  vegetables around the lamb. Stir in the oregano
and serve immediately.

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Nutrition (calculated from recipe ingredients)
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Calories: 693
Calories From Fat: 436
Total Fat: 48.7g
Cholesterol: 215.3mg
Sodium: 217.4mg
Potassium: 981mg
Carbohydrates: 7.1g
Fiber: 2.4g
Sugar: 4.7g
Protein: 53.8g