Mary Berrys slow roast leg of lamb with ratatouille
Ingredients
- large leg of lamb, or shoulder, bone in, approx 2kg/4lb 8oz
- 3 tbsp chopped fresh thyme
- 1 tbsp paprika
- 2 tbsp olive oil
- 2 garlic cloves, sliced into slivers
- 3 onions, thickly sliced
- 2 red peppers, chopped into large pieces
- 1 large aubergine, chopped into large pieces
- 400g tin chopped tomatoes
- 300ml/½ pint beef or chicken stock
- 2 tbsp sun-dried tomato paste
- 3 fresh bay leaves
- 1 tbsp honey
- salt and freshly ground black pepper
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