• Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.
• Heat oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium rare (60C) or 45 mins for cooked through (70C).
• Remove the lamb and rest for up to 30 mins. Turn oven down to 160C/140C fan/gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.

Slow Roasted Shoulder of Northumbrian Lamb

• Whole shoulder of Northumbrian Lamb from Turnbull’s
• 3 onions, each sliced into 3 thick discs

For the marinade

• 1 shallot, halved
• 4 garlic cloves
• 4 cherry tomatoes
• 2 anchovies
• ½ tsp cumin seeds, toasted
• ½ tsp coriander seeds, toasted
• ½ tsp pink peppercorns
• 2 tbsp rosemary leaves
• 1 thyme sprig, leaves picked
• small bunch mint leaves, chopped
• 70ml white wine
• 4 tbsp Seabanks Rapeseed oil
• 1 tbsp brown sugar
• zest and juice 1 lemon

For the gremolata

• zest ½ lemon
• 1 garlic clove, crushed
• 1 tbsp finely chopped mint

 Method

• Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor. 

• Pierce lamb shoulder all over with a sharp knife, put it in a large and slather the marinade onto the meat, coating thoroughly.

• Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.

• Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.

• Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.

• Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.

• Return the tin of onions and marinating juices to the oven to keep warm.
• Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.

• Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.

• Skim off any fat from the juices and serve alongside the lamb.

Leftover Lamb Curry

• 2 onions, roughly chopped
• 1 large garlic clove, chopped
• 1 thumb sized piece ginger, peeled and chopped
• 2 tbsp oil
• 4 tbsp medium curry paste
• 400g can chopped tomatoes
• 1 red chilli, halved and seeds removed
• 1 cinnamon stick
• 200ml lamb stock
• 500-700g leftover roast lamb, chopped into large chunks
• 1 small bunch of coriander, roughly chopped
• cooked basmati rice, naan bread and natural yogurt, to serve

 Method

• Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.

• Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.

• Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.

Recipes curtsey of BBC Good Food: https://www.bbcgoodfood.com/