This eggplant puree would also be delicious served as a dip. Refrigerate until cold and serve with warm Lebanese or pita bread.
To extend this dish for a Sunday lunch, try adding some steamed greens and roast potatoes.
Freeze any leftover stock in ice cube trays. Once frozen, transfer cube to a ziplock back.
For more great food ideas and inspiration, visit Yahoo!7 Food.
Preheat oven to 220C.
To make sauce, place beef bones in a roasting pan. Drizzle with 2 tablespoons of the oil. Roast for 30 minutes.
Heat remaining oil in pressure cooker. Add carrots, celery, leek and onion. Cook, stirring, for 5 minutes. Add beef bones and bay leaf and cover with water. Secure lid and bring to pressure.
Cook over medium-low heat for 1 hour. Remove from heat. Release pressure. Remove lid. Strain and discard solids.
Heat butter in a medium saucepan. Cook eschallots until soft. Add port, red wine and rosemary. Simmer until reduced by half. Add 500ml of the beef stock. Simmer again until reduced by half and thickened. Strain and return to pan. Whisk in cold butter a cube at a time. Set aside.
To make stuffing, combine currants and wine in a bowl. Set aside.
Heat oil in a large frying pan over medium heat. Cook onion, garlic, anchovies and nuts for 5 minutes or until onion is soft and nuts start to colour.
Add zucchini, capsicum, sugar, oregano and spices. Cook, covered, stirring occasionally, for 10 minutes or until soft. Season to taste with sugar, sea salt and freshly ground black pepper. Add zest and currant mixture. Simmer for another 10 minutes or until all moisture has been absorbed. Cool.
Preheat oven to 200C.
To prepare eggplant puree, cook eggplants over an open flame, turning, until skins blacken. Pierce eggplants with a sharp knife. Place on an oven tray. Roast for 30 minutes or until eggplants have completely collapsed. Cool for 10 minutes.
Cut eggplant in half and scoop flesh into a food processor. Add remaining ingredients. Process until smooth. Season.
Place capsicums on an oven tray. Roast for 30 minutes or until skins are charred and blistered. Place in a bowl and cover with cling film to sweat for 15 minutes. Peel and remove seeds and membrane. Slice thinly and place in a bowl. Add oil and juice. Season.
Reduce oven to 180C.
Butterfly lamb lengthways, being careful not to cut all the way through. Season. Spoon stuffing down centre of lamb. Season. Roll lengthways to enclose filling. Tie with butchers string at several intervals, to secure.
Heat a large lightly oiled frying pan over medium-high heat. Cook lamb until browned all over. Transfer to an oven tray. Roast for about 5 minutes. Remove from oven and rest 5 minutes. Trim away all string. Slice.
Serve lamb with capsicums, eggplant puree and red wine jus. Garnish with chives.