Join the gravy train
If you want to make gravy to go with your lamb, pour the juices form the tin into a cold bowl or jug and let the fat rise to the surface. Scoop out the fat, saving 1 tbsp. Add the fat and 1 tbsp flour to a small pan and cook for 2-3 mins, stirring, to make a roux. Whisk in the juices from the tin, then add 150ml red wine and 250ml vegetable or chicken stock (or use all stock). Bring to the boil, then simmer for 5-10 mins till thickened.
On the side
Braised greens are the perfect side with the tender roast lamb. Shred cavolo nero, then sweat the leaves in a splash of olive oil with finely chopped garlic and a pinch of salt and pepper. Cook, stirring, till the cavolo nero is tender and dark green.
We're staying in Italy for next week's roast, giving an organic pork shoulder a Tuscan rub of fennel, rosemary and garlic then slow roasting it till tender - bit not forgetting a blast of heat to make our favourite bit of roast pork, crackling.