Cooking method:

1. Preheat oven to 180°C (350°F)
   gas Mark 4.
2. Weigh the lamb and calculate the cooking time at 25 minutes to the 450g (1lb) plus 25 minutes extra.
3. Using a small sharp pointed knife make incisions into the meat at intervals of approx 2 inches and push a sliver of garlic and a piece of anchovy into each.
4. Put the onion, pepper, aubergine and courgette into a pan of salted water, and bring to the boil. Drain and dry.
5. Heat the oil in a roasting tin. Add the garlic with the blanched vegetables and toss them in the oil so they are well coated. Sprinkle with seasoning and add the bay leaves.
6. Nestle the lamb into the centre of the vegetables and cook for the calculated time, turning the meat and vegetables several time as they cook.
7. Serve the joint surrounded by the vegetables.