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.


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