Method

• 1.
  Preheat the oven to 150°C.
• 2.
  Heat 2 tbs oil in a heavy-based flameproof casserole over medium-high heat. Working in batches, fry the lamb,turning, for 2-3 minutes until browned. Remove with a slotted spoon. Set aside.
• 3.
  Reduce heat to medium-low and add onion to the casserole. Cook, stirring, for 3-4 minutes until softened. Add anchovies, garlic and parsley stalks. Cook, stirring, for 2 minutes or until fragrant and anchovies are melted. Pour in wine and increase heat to medium. Bring to a simmer and cook for 2-3 minutes. Add tomato, half the olives, 50g capers, lemon juice and most of the zest. Stir to combine and season.

• 4.
  Add stock and stir in half the chilli. Bring to the boil, then cover with a lid and cook in the oven for 1 1/2 hours. Remove lid and cook for a further 1 1/2 hours until sauce is reduced and meat is tender. Stir through remaining 100g olives.
• 5.
  Pat dry remaining 15g capers with paper towel. Heat remaining 2 tbs oil in a frypan over medium-high heat, add capers and fry for 1-2 minutes until crispy. Remove with a slotted spoon, leaving the oil in the pan and drain on paper towel. Add the torn bread to the pan and fry, tossing, for 2-3 minutes until golden and crispy.
• 6.
  Serve the lamb puttanesca with pasta and garnish with fried capers, breadcrumbs, parsley leaves and remaining lemon zest and chilli.