A roasting summer: Nigel Slater's lamb with za'ata and roast pepper recipe. Photograph: Jonathan Lovekin for the Observer I like it when the roasting juices from the Sunday joint trickle down and mingle with those of the vegetables underneath. Which is why I have a leg of lamb in the oven roasting on a bed of sweet, ripe peppers. The peppers are the long, thin sort that curl at the ends like Turkish slippers. The lamb is a small leg, boned by the butcher, slashed and rubbed with that mixture of herbs and spices called za’atar (available from Middle Eastern grocery shops, some large supermarkets and online stores). The meat had an initial sizzle in a fearsomely hot oven and is now cruising at...
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