Spring vegetables

When cooking delicate spring vegetables, carefully consider the method so their flavour is not overwhelmed. The same technique as in the pot roast recipes works well with all the season’s baby vegetables. Asparagus is almost past its prime, but this vegetable is even better if cooked in a little chicken stock.

Sweet little carrots should be steamed, cooked gently in oil and butter or slowly simmered in stock or wine.

The first baby new potatoes won’t last long. Simply steam, then serve with butter, salt and mint. Try to eat them within a few days of purchase.

Spring courgettes should be picked young, cooked in a little stock and butter and served with fresh, soft spring herbs and chopped courgette flowers.

Peas and broad beans are perfect now. For the best flavour, pod them, then cook briefly in a little liquid. surface with salt, pepper and fresh thyme.

Heat the oil in a covered casserole dish suitable for stovetop use, then add the lamb. Cook gently over heat, turning until the lamb is browned on all sides. Remove the lamb to a plate, then add the fennel and carrots to the pan, cooking until they absorb some of the juices and start to brown. Add the verjuice, then bring to a gentle simmer. Return the lamb to the pan, then cover and simmer for 30 minutes. If you prefer welldone meat or the shoulder is larger than

900g, it will need a longer cooking time.

Take the lamb off the heat and leave it to rest, covered, for up to 30 minutes.

To serve, place the lamb on a warmed serving platter surrounded by the fennel and carrots. Sprinkle with the dukkah, then pour the remaining pan juices around. Carve the lamb thinly and serve immediately.

Serves 4.

Wine match: pinot noir.