Roast kid goat (or baby lamb) with anchovies, rosemary and lemon

Serves 4
plain flour 4 tbsp
sea salt and freshly ground black pepper
kid goat or lamb 1kg, cut into large chunks (about 6 x 6cm)
vegetable oil 150ml
cherry tomatoes on the vine 20
fennel 1, quartered
red pepper 1, quartered and seeded
shallots 3, halved
aubergine 1, cut into thick slices
courgette 1, cut into thick slices
fresh sweet red chillies 4 large
olive oil
For the sauce
garlic cloves 6
anchovy fillets in oil 8, drained
rosemary 1 bunch, leaves picked
dry white wine 200ml
white wine vinegar 200ml
extra virgin olive oil 50ml
lemons zest and juice of 2
Preheat the oven to 165C/gas mark 3.

For the sauce, using a pestle and mortar, pound the garlic very well and add the anchovies. Pound some more, then add the rosemary and pound to a paste. Add the white wine, vinegar, olive oil, and lemon juice and zest.