Making the best of it - hot tomato, basil & mozzarella

We hadn't been planning to eat at home. We thought a little wander out to a pub for a steak would be nice. But then we decided we were too lazy to leave the house.

I really didn't feel like pizza, so that meant we were at the mercy of the fridge contents. There were some rather limp carrots, half a butternut that had see better days, a couple of over-ripe tomatoes and some mozzarella that wasn't fresh enough to eat raw.

And a nice little rolled lamb shoulder.

The carrots, butternut and a couple of onions got tucked around the lamb, drizzled with olive oil and roasted. The tomatoes and mozzarella got sliced and sandwiched with (bottled) pesto and put in the other oven.

God I wish I remembered what temperature I cooked the lamb on, or how long it was in, because it was one of the best pieces of meat I have ever cooked. Perfectly tender and pink with a lovely crisp skin.

There was way too much melty mozzarella for the amount of tomato - it was delicious, but incredibly rich. I will definitely repeat this one, but with twice the number of tomatoes and less cheese.

The roasted vegetables were caramelly and nutty and just perfect. A delicious meal and the housewifely satisfaction of not wasting anything.