ROAST LAMB SHOULDER WITH A LAVENDER CRUST

Serves four to six

INGREDIENTS

2 tbsp lavender honey 2 tbsp sherry vinegar

1 tbsp Dijon mustard 5 sprigs of thyme, leaves picked

and chopped

8 sprigs of lavender, flower removed from the stalk

and chopped

Zest of 1 lemon Good pinch of sea salt 2kg lamb shoulder, bone in 2 carrots, peeled and

roughly chopped 2 onion, peeled and cut

into quarters

2 sticks of celery, chopped

into quarters

1 bulb of garlic, cut in half

horizontally 325ml white wine

METHOD

h Preheat the oven to 220C/200C fan/Gas 7. h In a bowl, add the honey,

sherry vinegar, Dijon mustard, chopped thyme and lavender leaves, lemon zest and salt and mix well. Score the lamb shoulder and rub the marinade all over, digging into the cuts.

h Place the vegetables into a large roasting tin, season and place the lamb on top. Add the wine, avoiding

splashing the lamb.

h Roast in the oven for 30 minutes, then cover with foil tightly and turn the heat down 150C/130C fan/ Gas 2 and cook for another four hours until the lamb is falling from the shoulder.

h Serve with the vegetables and cooking

juices from the tin.