Rolled shoulder of lamb

Preheat the oven to 230 ºC (450 ºF).
Place the brinjal sliced into 1 cm thick rings, in a colander, sprinkle with salt and stand for 30 minutes. Pat dry with kitchen towelling.
Heat 50 ml oil in a pan and sauté the onion and garlic until soft. Add the mint and parsley. Remove from the pan and set aside.
Heat 125 ml oil and brown the brinjal on both sides. Drain on kitchen towelling.
Fold the lamb open and season to taste with salt and pepper. Spread the onion mixture over the meat and arrange the brinjal slices on top. Roll up the shoulder of lamb and secure with string.
Place the meat in an oven roasting pan and pour over half the wine. Bake for 15 minutes. Blend the remaining oil, lemon juice and rind and pour over the roll. Reduce the heat to 150 ºC (300 ºF).
Bake for 1 3/4 hours if you like your meat underdone and 2 1/4 hours for well done.
Add potatoes 30 minutes before the end of the baking time. Season with salt and origanum.
Remove the meat. Add the remaining wine to the pan juices and season with salt and pepper if necessary.
Simmer for 5 minutes and serve with meat.