Preheat the oven to 200'C.
Wash all the vegetables.
Roast the potatoes. Place in a roasting tray with the olive oil, salt, thyme and rosemary sprigs. Transfer to the oven and cook for 45 minutes until golden brown and tender.
Dice the leek and shallot. Crush 1 clove of garlic with the blade of your knife. Pick and chop the rosemary, thyme and parsley.
Slice the red onion and dice the red peppers. Finely dice the garlic. Cut the cherry tomatoes in half.
In a medium sized pan, add a splash of oil and sweat 1 whole crushed clove of garlic, the bay leaf, leek, shallot, half of the rosemary, thyme and parsley stalks. Cook for 3 minutes and then deglaze the pan with the bottle of red wine. Reduce to 1/3 and then add the stock and reduce by half. Remove from the heat, pass the liquid through a sieve. Return to the pan and season with salt and pepper.
For the pepperonata: Heat a little olive oil in a saucepan. Saute the pepper and the red onion until lightly caramelised. Add the garlic, cherry tomatoes and the remaining rosemary and thyme. Season with salt and pepper. Cook for a further 10 minutes and finish with the chopped parsley. Keep warm.
Colour the lamb on both sides in a hot frying pan. Transfer the lamb to a baking tray and roast in the oven at 200 degrees celsius for 6 to 8 minutes.
Warm the sauce and whisk a knob of butter into it.
On 6 plates, fill a stainless steel pastry ring with the pepperonata.
Slice the lamb into 3 pieces and place on top of the pepperonata. Serve the potatoes alongside.
Drizzle some of the red wine sauce over the lamb and serve.
«This dish can be made with other cuts of lamb, simply adjust the cooking time.»