Provenal Lamb with Pearl Barley and Silverbeet Pilaf

Lamb: Preheat the oven to 150°C. Process the orange zest, rosemary, garlic, anchovies, fennel, olive oil, pepper and chilli flakes in a small food processor. Cut deep slits all over the lamb and push in some of the herb oil. Rub the rest over the outside.

Cut 2 x 60 cm pieces of baking paper and lay on the bench to form a cross. Place the lamb on top and sprinkle with sea salt. Fold in the baking paper to form a tight parcel, ensuring no juices can escape. Tie securely with kitchen string.

Place in a baking dish and roast for 3 hours or until very tender. Remove from the oven and leave for at least 15 minutes before unwrapping.

Pilaf: Place barley in a saucepan with the stock, salt and olive oil. Bring to the boil, cover, lower the heat and simmer for about 1 hour. The barley will be tender but still have a chewy texture.

Cook the silverbeet in boiling, salted water until tender. Drain well and toss with a little olive oil or a knob of butter and season.

Fluff the pilaf with a fork and stir in the vinegar and Parmesan. Season and fold in the silverbeet and cherry tomatoes.

To serve: Spoon the pilaf onto serving plates. Pull the lamb apart and arrange over the top. Drizzle with the pan juices.