Slow-roasted shoulder of lamb with grilled vegetable and white bean salad and smoked aubergine Archive

Ingredients

• 1 x 2kg/4½lb whole lamb shoulder, on the bone
• 4 garlic cloves, peeled, finely sliced
• few sprigs fresh rosemary
• 1 lamb stock cube, dissolved in 300ml/10½fl oz boiling water
• 200ml/7fl oz red wine
• 2 aubergines, pierced all over with a skewer
• 3 garlic cloves, peeled, crushed to a paste with the edge of a knife
• 2 tbsp Greek-style yoghurt
• ½ lemon, juice only
• 1 tbsp olive oil, plus extra for drizzling
• 2 red peppers, cut in half horizontally, seeds removed, each half cut into thick rings
• 2 yellow peppers, cut in half horizontally, seeds removed, each half cut into thick rings
• 1 red onion, peeled, sliced into thick rings
• 3 courgettes, sliced diagonally into 1cm/½in slices
• 2 flat mushrooms, cut into thick slices
• 1 x 400g/14oz can butter beans, drained, rinsed
• 20 cherry tomatoes, cut in half
• bunch fresh basil leaves, torn
• handful fresh rocket leaves
• 100g/3½oz feta cheese, crumbled
• 1 tbsp balsamic vinegar