1kg Cowdery of Cookham’s Moroccan stuffed breast of lamb
2 medium onions (sliced)
1 red pepper (chopped)
1 yellow pepper (chopped)
1 courgette (chopped)
Sea salt and freshly milled black pepper
Preheat the oven to 150°C.
Place all the chopped vegetables in a shallow roasting tin.
Place the Moroccan stuffed breast of lamb on top of the bed of vegetables.
Roast in the oven for 90 minutes.
Allow to rest for 15 minutes before serving.
Serve with fresh herb-infused cous cous or rice.