Rosemary roast lamb with Provençal panzanella recipe | Sainsbury`s Magazine

Ingredients

• 1 boneless lamb breast joint (about 1kg)
• 3 garlic cloves, crushed
• 3 tinned anchovy fillets, finely chopped
• 2 sprigs rosemary, finely chopped
• zest of ½ a lemon
• 4 mixed peppers, deseeded
• 1 large courgette, trimmed
• 1 aubergine, trimmed
• 3 large vine tomatoes, cored
• 2 ½ tbsp olive oil
• 200g ciabatta, sliced about 2cm thick
• 1 garlic clove, halved
• 75g pitted green olives
• ½ x 30g pack basil