Ingredients
- 6 tbsp olive oil
- 2 small onions, roughly chopped
- 3 cloves of garlic, peeled and crushed
- 1 red pepper, de-seeded and chopped into 3cm pieces
- 1 yellow pepper, de-seeded and chopped into 3cm pieces
- 1 aubergine, cut into 3cm pieces
- 1 large spring green cut into 2 cm pieces
- 1 can chopped tomatoes in juice
- 1 vegetable stock cube
- 100g black olives pitted and halved
- salt and freshly ground black pepper
- 1kg shoulder of British lamb, boned and rolled
- 6 plum tomatoes cut into quarters seeds removed
- 4 tbsp chopped basil
- 2 cloves garlic
- 6 tbsp olive oil
- 2 tbsp pine nuts
Method
- Preheat the oven to 200°C, Gas 6.
- Heat olive oil in a frying pan, add the onions and garlic and cook for 3 minutes until they take a little colour.
- Add the peppers, aubergine, spring greens, canned tomatoes, stock cube, olive and salt and pepper and bring to the boil.
- Place the lamb into the sauce, cover with a tight fitting lid and place in the oven.
- Cook for 2 hours 15 minutes, then check, you may need a little longer. The meat should be really tender.
- Once cooked, remove gently and leave to rest covered with foil. Remove some of the fat if there is any.
- Finally add the fresh tomatoes and basil and just warm through.
- Blitz the basil, garlic, olive oil and pine nuts in a blender til smooth and green, and stir into the cooked vegetable stew.
- Serve the sauce with the sliced lamb
