Step 2

Make the marinade: whisk together the 80ml olive oil, garlic purée, sundried tomato purée and black pepper in a bowl.

Step 3

Add all the prepared vegetables (potatoes, zucchini, carrots, pepper, eggplant and onion) to a large lidded casserole dish.

Step 4

Place the diced lamb on top of the vegetables. Pour the marinade and white wine evenly over everything.

Step 5

Lay the rosemary, thyme and sage over the lamb, keeping the herb stalks on the surface so they can be easily lifted out after cooking.

Step 6

Cover tightly with the lid (or seal well with foil) and bake for 1 hour 30 minutes.

Step 7

Remove the lid, discard any thick herb stems, and stir in the extra 2 tbsp olive oil. Return to the oven uncovered for 20–30 minutes until lightly browned.

Step 8

Serve straight from the dish with crusty bread to soak up the juices.