Roast shoulder of lamb With homemade apple and mint Jelly

I’ve cooked this lamb shoulder on a ‘trivet’ of onion and garlic – it’s the perfect way to ensure even cooking and great flavour!

SERVES6 For the apple and mint Jelly

300g (10½oz) Bramley apples, chopped

200ml (7fl oz) water

200ml (7fl oz) cider vinegar 250g (9oz) granulated sugar 25g (1oz) fresh mint, leaves picked and chopped

For the roast lamb

2 large onions, halved

1 garlic bulb, unpeeled, halved horizontally

2kg (4lb 8oz) shoulder of lamb Salt and black pepper

300ml (½pt) red wine

500ml (18fl oz) lamb or vegetable stock

25g (1oz) fresh rosemary A knob of butter

to serve

Cooked new potatoes and broccoli or greens of your choice

To make the jelly, put the apples and water in a saucepan. Bring to the boil. Lower the heat; simmer for 25 minutes. Add the vinegar; simmer for 5 minutes. Line a sieve with muslin and place over a bowl. Pour the apple mixture into the sieve and leave it to drip overnight.

Discard the apple pulp and pour the strained juice (about 300ml/½pt) into a pan. Add the sugar and heat gently for 10 minutes. Skim any scum from the top. Cool for 10 minutes. Stir in the mint, pour into a jar and chill until needed.

To prepare the lamb, preheat the oven to 170°C/fan 150°C/gas 3½. Place the onions and garlic in the middle of a large roasting tray. Sit the lamb on top and season. Add the wine, stock and rosemary. Roast for 2 hours, or until the lamb is cooked through and tender.

Transfer the meat, onions and garlic to a serving platter. Place the tray on the hob over a medium heat. Cook until the juices are reduced by half. Stir in a knob of butter. Spoon over the lamb. Serve with the apple and mint jelly, and cooked new potatoes and greens.