Herby tamarind lamb with baked jollof rice

Method

1. Heat the oven to 200°C fan/gas 7. Put the garlic and chillies in a food processor, pulse a few times, then add the parsley, rosemary leaves, onion, fennel seeds, tamarind paste, vegetable oil and 1 tsp of the salt. Whizz to a coarse green paste.
2. Brush a large deep roasting tray with oil and sit the lamb on it. Using the tip of a small knife, cut deep incisions all over the lamb. Cut deeply into and halfway along the fleshiest part, opening up a pocket ready for the paste. Season the lamb all over with the remaining 1½ tsp salt, rubbing some into the pocket too.
3. Set aside 3 tbsp of the green paste for later, then stuff two thirds of what remains into the pocket. Tightly close the pocket, as if you are trying to wrap the lamb back together, then tie it shut with 1-2 loops of butcher’s string. Cut the rosemary sprigs into smaller pieces and stuff them into the holes you cut earlier. Rub over the remaining third of the green paste.
4. Nestle the halved red onions and romano peppers around the lamb, then roast, uncovered, for 30 minutes. Put the roasted peppers and 2 of the roasted onion halves (save the others for later) in a food processor with the tinned tomatoes, tomato purée, garlic, ginger, scotch bonnet (see Lerato’s tip) and herbs, then whizz to a sauce. Brush the sides of the tray with a little more oil, then pour in the sauce, surrounding the lamb. Nestle the cabbage, aubergine and carrots in the sauce, then return to the oven for another 30 minutes.
5. Meanwhile, rinse the rice well, then drain. Carefully transfer the lamb and vegetable pieces from the sauce to a plate. Add the rice, salt, bay leaves and hot stock to the sauce in the tray, stir, then put the carrots back in, creating a sort of trivet in the centre. Sit the lamb on the carrots, then mix the 3 tbsp green paste you set aside earlier with 2 tbsp water and brush half over the meat.
6. Cut a sheet of baking paper large enough to cover the tray with plenty of excess, then scrunch it up and run it under a cold tap to thoroughly wet it. Squeeze out any excess water, then unscrunch and lay it over the lamb, tucking it under the tray to create a loose lid.
7. Roast the lamb and rice for 50 minutes. Put the cabbage, aubergine and reserved onion halves on a smaller baking tray in a single layer, brush with the rest of the green paste, then roast below the lamb for the final 15 minutes. After the 50 minutes, turn off the oven and remove the tray of veg, leaving the meat and rice inside for 10 minutes more.
8. Remove the baking paper and transfer the lamb and carrots to a carving board. Leave to rest for another 10 minutes, covered with the paper. Meanwhile, fluff up the rice and set aside for it to dry out a little. Carve and serve the meat with the jollof, the roasted veg piled high alongside.