This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Roast shoulder of lamb with roasted ratatouille

James Martin’s easy roast lamb ticks all the boxes: luxurious, slow-cooked lamb, hearty vegetables and lashings of red wine gravy.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the roast shoulder of lamb

For the roasted ratatouille

  • 1 aubergine, cut into 3cm/1¼in pieces
  • 8 patty pan courgettes, cut in half
  • 1 white onion, peeled, cut into wedges
  • 4 red peppers, core removed, seeds removed, cut into 3cm/1¼in chunks
  • 6 garlic cloves, peeled, left whole
  • 3 tbsp olive oil
  • 1 large handful fresh basil leaves

This recipe is from...