Rosemary and redcurrant lamb shoulder with winter vegetables

Method

1. In a mortar and pestle, crush the garlic, rosemary, peppercorns and a generous pinch of salt to a rough paste. Spread all over the lamb and set aside to marinate for at least 30 minutes or overnight.

2. Preheat the oven to 180°C/fan160°C/gas 4. Brush off as much garlic paste from the lamb as possible and reserve. Heat 1 tablespoon olive oil in a large flameproof casserole over a high heat. Add the lamb and cook to brown on all sides, then remove and set aside on a plate. Reduce the heat slightly and add the remaining olive oil, reserved garlic paste, shallots, parsnips and carrots to the casserole. Cook for about 10 minutes, stirring occasionally, until the vegetables are turning golden brown.

3. Add the plain flour and cook for 1 minute. Gradually stir in the stock and bring to the boil. Return the lamb to the casserole, cover with a lid and braise in the oven for 2 hours.

4. Remove the casserole from the oven, lift out the lamb and transfer to a carving board. Cover with foil to keep hot. Stir the lentils and redcurrant sauce into the vegetables and gravy and check the seasoning.

5. To serve, pull out and discard the bone from the tender lamb and transfer to a serving platter. Use a slotted spoon to spoon the lentils and vegetables over the lamb. Spoon over the gravy and garnish with mint leaves. Carve into thick slices and serve with mint pesto mash.

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