- 1kg boned and rolled lamb shoulder
- 2 garlic cloves
- A handful of rosemary, leaves only
- A handful of sage, leaves only
- 2 tbsp red wine vinegar
- Sea salt and freshly ground pepper
- Small roasting tin
- Small bowl
One hour before you want to cook it, take the lamb out of the fridge. Remove the packaging and sit it in a snug roasting tin. Heat the oven to 140°C/Fan 120°C/Gas 1.
Peel and crush or grate the garlic. Scrape into a small bowl. Finely chop the leaves from the rosemary and sage sprigs and add them to the garlic. Pour in the vinegar and add a good pinch of salt and pepper. Stir together.
Use a small, sharp knife to cut shallow slashes all over the lamb. Rub the herby mix into the lamb, make sure the herbs and garlic are worked in and push some into the ends of the lamb too. Cover the tin with foil, crimping the foil to the edges to the tin to seal it.
Roast the lamb in the oven for 3 hrs. Then take the foil off, turn the heat up to 180°C/Fan 160°C/Gas 4 and roast the lamb for 30 more mins to brown it.
Take the lamb out of the tin, sit it on a board and loosely cover with foil. Rest for at least 30 mins before carving.
Join the gravy train
If you want to make gravy to go with your lamb, put the tin on your hob on a low heat once you've taken the lamb out. Add 2 tbsp flour and stir it in for 1-2 mins. Slowly whisk in around 150ml red wine, then add 250ml vegetable or chicken stock (or use all stock). Bring to the boil, then simmer for 5-10 mins till thickened.
Toss asparagus with olive oil, chopped garlic and salt and pepper and roast for 20 mins in a hot oven till tender. Squeeze over some lemon juice and top with a little lemon zest and grated Parmesan to serve.