Roasted shoulder of lamb with watercress, pea, and radish salad

This meal always goes down a storm. It’s simple to prepare, and although the salad looks very impressive, it’s almost laughably easy. Serve the lamb warm but well rested, and avoid the last-minute scramble to get everything out hot.

SERVES 6

FOR THE LAMB

2kg lamb shoulder (bone in) 4tbsp honey

3 sprigs of rosemary

50ml olive oil

2tsp salt

FOR THE GRAVY

See Cook’s Note for method 2tbsp flour

200ml vegetable stock

1tsp English mustard

Salt and black pepper

FOR THE SALAD

15 radishes

100ml cider vinegar

Pinch of salt

1tsp granulated sugar

100g watercress

30g mint

300g frozen peas

120g soft goat’s cheese

FOR THE DRESSING

1tbsp vinegar (reserve

some after you pickle

the radishes) 1tsp English mustard Black pepper 1tbsp olive oil

1 Preheat the oven to 170°C/150°C fan/gas mark 3. Place the lamb in a roasting tin and make slashes in the fat. Spoon over the honey and rub in. Pull the rosemary leaves from the stalks and sprinkle over the top. Pour over the oil and season with salt. Roast in the oven for 4hr.

2 Halve 10 radishes and place in a small saucepan with the vinegar, salt and sugar. Bring to a simmer, turn off the heat, and leave to cool.

3 Take the lamb out of the oven and leave to rest for 20min. Pull the flesh apart with two forks (it should come away easily from the bone), and pile it up on a plate. If you’re not ready to eat yet, the lamb can be warmed through in the oven before serving. Make the gravy.

4 Pick the watercress and mint leaves from their stems. Put the peas in a sieve and run under cold water to defrost. Thinly slice the uncooked radishes.

5 Make the dressing by whisking together the vinegar, mustard and pepper, then whisk in the olive oil. Toss the watercress, mint, sliced radishes and peas in the dressing. Place on a plate and top with the pickled radishes and goat’s cheese, torn into chunks. Serve alongside the lamb.