Roasted lamb and eggplants with tomato, parsley and anchovy sauce

Preheat oven to 220°C. Rub the lamb leg with a little oil and sprinkle with salt. Place in a roasting dish. Cook near the top of oven for 30 minutes until the skin begins to colour and crisp (use this time to chop the vegetables).

Lower the roasting dish to mid-level and drop the temperature to 170°C. Add the onions and eggplants, then drizzle in the remaining olive oil. Cook for 1½-2 hours or until the lamb is cooked through and tender. Baste the meat and turn the vegetables during cooking to prevent drying out – add a bit of water if it looks too dry.

Drain the excess fat from the dish. Rest the meat and vegetables for 20 minutes, covered with foil and a folded tea towel, while you make the sauce (below).

Serve with tomato, parsley and anchovy sauce on the side.

Heat the oil in a pan on medium, then add the garlic and parsley. Sauté for 1 minute.

Add the tomatoes, a splash of vinegar, chilli and anchovy fillets. Bring to a simmer for 15-20 minutes, then taste. It should be slightly sweet, salty and sour – add extra vinegar, salt and pepper to taste. Simmer until it thickens.