Cannon of Lamb Glazed with Rosemary and Mustard | Recipe | Simply Beef & Lamb

Ingredients

• 2 x 250g lean cannons of lamb
• 1 large sprig fresh rosemary leaves, finely chopped
• 2 teaspoons Dijon mustard
• 2 teaspoons light brown sugar
• 1 tablespoon olive oil
• Knob butter
• 2 tablespoons basil-infused olive oil, or similar
• 150g aubergine, finely diced
• 1 medium courgette, finely diced
• 1 small red onion, peeled and finely diced
• ½ small yellow pepper, deseeded and finely diced
• 1 garlic clove, peeled and crushed
• 2 sun-dried tomatoes, drained and finely chopped
• 2 sprigs fresh thyme leaves
• Salt and freshly milled black pepper