Shoulder of lamb baked with provencal vegetables

1 shoulder of lamb
4 tomatoes
1 small aubergine
1 orange pepper
1 yellow pepper
3 large onions
4 cloves garlic, peeled and coarsely chopped
Handful basil

Slice the vegetables very thickly.  Sit the lamb on the vegetables, layered up as best possible with the basil in between.  Pour some olive oil over the lamb and season very well.  Pour a small glass of water in the tray.

Bake at 210C for 30mins to get the browning going.

Bake another 2 hours uncovered at 150C.  Baste the vegetables if required to prevent burning.

Cover loosely with foil and cook for another 1-2 hours, or as desired, at 150C as before.

Allow to rest before serving with a little olive oil drizzled over.