Step: 1/6

Preheat the oven to 120°C (100°C fan, gas 1). Cut the lamb into four equal pieces. Wash the rosemary, shake dry and tie some to each piece of meat with kitchen string.

Step: 2/6

Thoroughly clean the mushrooms. Halve the large ones; leave small ones whole. Drain and dice the tomatoes.

Step: 3/6

Chop the olivess. Peel and finely dice the onion and garlic.

Step: 4/6

Fry the lamb in a non-stick pan with 1 tbsp oil, turning to brown on all sides. Season with salt and coarsely ground pink pepper. Place on the rack set over a roasting tin and cook for 10 minutes in the oven.

Step: 5/6

Saute the onions, garlic and chanterelles in a pan in the remaining oil for 5 minutes. Add the tomatoes and olives. Pour in the red wine and stock and season with salt and pepper. Simmer for a few minutes and seaosn to taste.

Step: 6/6

Remove the lamb from the oven, cut off the string and carve into slices. Serve with the vegetables.