Instructions: 1. Fry the lamb until golden brown in a little oil and butter.

2. Peel and deseed the peppers, and soften in a little olive oil. Deglace the pan with balsamic vinegar.

3. Fry the aubergine (but dont cook all the way through).

4. Lay out a piece of silver foil.

5. Place the lamb in the middle with the tapenade spread on top.

6. Lay the vegetables around (except the courgettes).

7. Add the chopped rosemary, garlic, lamb stock and a little oil.

8. Seal up the parcel and bake in a hot oven (Gas Mark 7) for 10 - 15 minutes.

9. Remove and allow to rest for a further 5 minutes.

10. Serve with garlic and roasted courgettes.

11. Pour all the juices into a pan and add 1 teaspoon of tapenade, chopped rosemary and a little tomato puree.

12. Season and serve.

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