Lamb Provençale with Five Herbs

Ingredients

  • 1 medium sized aubergine
  • 1 courgette
  • 2 red peppers
  • 2 yellow peppers
  • 1 bulb fennel
  • 2 large peeled red onions cut in half and each half into 3-4
  • 1 heaped tbsp of fresh thyme chopped
  • 1 heaped tbsp of fresh chopped rosemary
  • 20 basil leaves ripped
  • 1 tbsp whole tarragon leaves
  • 2 tbsp whole coriander leaves
  • 1 tsp Demerara sugar
  • 100ml balsamic vinegar
  • 20 cherry tomatoes cut in half
  • 8 garlic cloves finely chopped
  • approximately 600ml olive oil, 150ml per batch of veggies that is sauteed
  • 14g salt
  • 14 turns of milled black pepper
  • -
  • 4 lamb rumps
  • 150ml olive oil
  • 8 cloves of garlic bashed
  • 4 rosemary springs
  • 8 thyme springs
  • 2 bay leaves finely sliced