SLOW-ROAST MERGUEZ-SPICED SHOULDER OF LAMB

The gorgeous spice mix in this dish not only flavours the meat, but creates highly seasoned juices during cooking for the plentiful vegetables and beans to soak up.

SERVES 6-8

■ 1 shoulder of lamb, on the bone (about 2-2.5kg)

■ 1tsp fennel seeds

■ 1tsp caraway seeds

■ 2tsp cumin seeds

■ 1tsp coriander seeds

■ 1tsp black peppercorns

■ 1tsp dried chilli flakes

■ 2tsp sweet smoked paprika ■ 6 garlic cloves, peeled

■ 6tbsp vegetable oil

■ 3 onions, cut into chunky wedges

■ 6 sprigs of thyme or rosemary ■ 2 bay leaves

■ 1 head of celery, cut in half ■ 5 large carrots, cut in half

■ ½ a medium swede or 2 turnips (optional) in chunks

■ 200ml white wine

■ 2 x 400g tins chickpeas or butter beans, drained and rinsed

■ Finely grated zest and juice of ½ a lemon

■ Flaky sea salt and black pepper

Take the lamb out of the fridge about an hour before cooking to bring it to room temperature. Preheat the oven to 200°C/fan 180°C/gas 6. If you have time, toast the fennel, caraway, cumin and coriander seeds with the peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn’t essential).

Tip the mixture out onto a plate

and leave to cool for a minute or two. Using a pestle and mortar, crush to a coarse powder. Add the chilli flakes, paprika, 2 crushed garlic cloves, 2tsp flaky sea salt and the oil and mix to a paste.

Lightly score the surface of the meat using a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub about two-thirds of the spice paste all over the lamb, especially into the cuts, then lay in a large roasting tray and roast for 30 minutes. In the meantime, in a bowl, toss the onion wedges with the rest of the spice mix until evenly coated.

Take the roasting tray from the oven, lift out the meat onto a board. Distribute the spiced onion around the tin, scatter with the herbs then place the meat back in. Cover the tray with foil and return to the oven. Lower the heat to 140°C/fan 120°C/gas 1 and cook for another 3 hours or so.

Prepare the rest of the vegetables and add to the tray, under the meat, with the remaining garlic cloves. Pour the wine and 200ml hot water over the veg, then roast for another 2½-3 hours until you can pull the meat off the bone. Lift the meat onto a large, warmed platter and leave to rest while you add the chickpeas or butter beans to the veg and juices and place back in the oven for 20 minutes. Serve the lamb on warmed plates with plenty of the tender veg and rich spicy roasting juices.