4 tbsp plain flour
Sea salt and freshly ground black pepper
1kg lamb or baby lamb, cut into large chunks (about 6 x 6cm)
150ml vegetable oil
20 cherry tomatoes on the vine
1 fennel, quartered
1 red pepper, quartered, seeded
3 shallots, halved
1 aubergine, thickly sliced
1 courgette, thickly sliced
4 large fresh sweet red chillies
6 garlic cloves
8 anchovy fillets in oil, drained
1 bunch of rosemary, leaves picked
200ml dry white wine
200ml white wine vinegar
50ml extra virgin olive oil
Zest and juice of 2 lemons
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 165°C.
For the sauce, using a pestle and mortar, pound the garlic very well and add the anchovies. Pound some more, then add the rosemary and pound to a paste. Add the white wine, vinegar, olive oil, and lemon juice and zest.
Have the flour ready on a plate. Season the meat, then dust with the flour and shake off the excess. Heat the vegetable oil in a roasting pan on the hob. Put in the lamb and saute on both sides until golden brown. Add the sauce, cover with foil for another 25 minutes, or until the meat caramelises. Halfway through this last part of cooking, turn the meat over, being careful that the sauce doesn't burn or it will turn bitter – if it starts to dry out too much, add a little water. At the same time as you remove the foil from the meat, put all the vegetables and the whole chillies on an oven tray. Season, drizzle with olive oil, and put into the oven to roast for the rest of the cooking time.
When the meat is ready, lift it out of the roasting tin onto a warm plate, add the roasted vegetables and pour the sauce over the top.