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1
Preheat the oven to 180C (350F).
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2
To make the Tomato Jam, place the tomatoes on a baking sheet in the preheated oven for 20 to 30 minutes.
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3
Put the tomatoes through a food mill.
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4
In a food processor or bar mix (blender) puree the onion, garlic and ginger with 100 ml (1/2 cup) of the olive oil.
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5
Add the ground fennel, coriander and cumin to the onion mix.
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6
Place a heavy-based pot on the stove and pour in the remaining olive oil.
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7
Add the paste, and cook for 30 minutes over low heat or until the paste caramelises.
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8
Put in the palm sugar and allow to caramelise.
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9
Add the fish sauce and reduce slightly.
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10
Add the vinegar and cook for 1 minute, then the tomato juice.
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11
Stir, and cook slowly for 2 hours.
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12
You should be left with a thick, spicy and sweet jam with no liquid.
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13
To store, place in a sterilised jar, cover with a film of oil and refrigerate.
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14
To make the Aioli, first combine the olive oils.
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15
Crush the garlic and salt together in a mortar and pestle.
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16
Whisk in the egg yolks, add the lemon juice and continue whisking while adding the olive oils in a thin stream until the emulsion thickens.
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17
Taste and adjust the seasoning if necessary.
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18
To make the Braised Vegetables, peel the eggplant and cut the skins into 0.5 cm (1/4-inch) cubes (reserve the flesh for another use).
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19
Pour the olive oil into a heavy-based saucepan.
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20
Add the eggplant skins and fry until golden brown.
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21
Remove, and add the basil and parsley.
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22
Fry until dark green and crisp.
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23
Remove and strain the oil, reserving it for another use.
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24
Pour the extra-virgin olive oil into the pan and heat.
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25
Put in the onion, garlic and sea salt, and cook until soft.
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26
Add the capsicums (bell peppers) and anchovies, and cook for a further 2 minutes.
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27
Add the tomatoes, herbs and capers, and return the eggplant to the pan.
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28
Add the lemon juice and taste for seasoning.
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29
Cook for 1 minute, then remove and set aside.
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30
Preheat the oven to 200C (400F).
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31
Trim any excess fat off the lamb legs, leaving the shank on.
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32
Rub all over with sea salt and olive oil, and place in a roasting pan in the preheated oven for 10 minutes.
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33
Turn the lamb and add the potatoes.
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34
Cook for a further 15 minutes.
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35
Turn off the oven, remove the potatoes and cover the lamb loosely with foil.
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36
Leave the oven door open, and rest the lamb for 15 minutes.
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37
In a pot combine the braised vegetables with the tomato jam in a 3:1 ratio.
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38
Add the olives and potatoes.
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39
Heat through, but don't boil.
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40
Remove the lamb from the oven.
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41
Divide the vegetables and potatoes between 6 large white plates.
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42
Carve the lamb and place on top of the vegetables.
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43
Spoon over the aioli, and grind over some pepper.
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44
Serve immediately.
