Circo Roasting 200 °C with Low added steam
1 1.5–2kg leg of lamb, off the bone and butterflied
2 garlic cloves, peeled
fresh oregano, chopped
8 anchovy fillets
100ml red wine vinegar
sea salt and pepper
Olive oil
For the Ratatouille
Olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 large aubergine, chopped into chunks
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
1 can chopped tomatoes
3 courgettes, thickly sliced
A handful of fresh basil leaves
salt and pepper
Circo Roasting 200 °C with Low added steam