Spit Roast Shoulder of Lamb with Pesto, Aubergines and Courgettes

Cut the lamb so that you can lay it out flat, and then spend some time cutting out and removing fat internal to the joint but leave the outside fat unchanged. Strip the rosemary and oregano leaves from the stalks, chop and sprinkle over the internal side of the lamb.

Make the pesto  Recipe   but cut down the parmesan by about half and put to one side  Picture  .

Cut away the arm joint, then roll the lamb and secure with a skewer, tie around at least half a dozen rounds of string and season the whole joint well with salt and pepper. Feed the tied joint on to the spit  Picture  . Put some olive oil into a pot and paint the joint all over, keep the remaining oil for use during cooking.

Start up the wood/charcoal under the spit and when ready start the spit going  Picture  . Cook for about 1½ hours painting from time to time with olive oil. If you like test when ready using a meat thermometer which should indicate around 70°C/160°F. When ready take off the fire, remove the spit, cover with foil and leave to rest for 15 minutes or so.

Meanwhile top and tail the aubergines and courgettes and cut into thick slices - note that I used round courgettes which are good for barbecuing  Picture  . Paint the aubergines and courgettes with olive oil and then season with salt and pepper. Strip the thyme from the stalks, chop and put to one side.

About 15 minutes or so to when the lamb should be ready barbecue or grill the aubergine and courgettes. Sprinkle some thyme over the courgettes in the last few minutes of cooking  Picture  .

Cut the lamb into slices and put on to serving dishes, surround with aubergines and courgettes, spoon over some pesto, sprinkle over some garnish leaves if used and serve  Zoom  .