(cont)

the lemon juice and the melted butter and season with salt & freshly ground black pepper.

Calculate the cooking time of the lamb by weighing it; allow 20 minutes to 450g plus an additional 20 minutes. Preheat the oven to 190°c/375°f/gas5. To make the stuffing melt the butter in a frying pan and add the onion, fry until soft. Add the mushrooms, garlic, herbs and orange juice and cook over a low heat until the mushrooms are soft. Season, remove from heat and add the sultanas. Push the stuffing into the shoulder, and sew up the edges with string. Place in a roasting dish and roast for the recommended time with a little water and lightly covered with tin foil. 20 minutes from the finish of the cooking period, remove from the oven, remove the tin foil and press well all over with the crust mixture. Return to the oven for the last 20 minutes or until nicely golden brown.

To prepare the gravy, take the chilled stock (this should have jellified) and remove the fat from the surface - this fat is brilliant for roasting potatoes! Place the stock in a saucepan and boil vigorously until well reduced until it has a wonderfully rich lamb flavour and it is sticky to the touch. Add the freshly chopped mint leaves and the sprig of rosemary. Continue to boil for a further minute and then whisk in the butter. Remove from the heat and place to one side. Season with salt and freshly ground black pepper. The gravy can be thickened with a little flour if you prefer a more substantial consistency.

The vegetables can be cooked in the normal way by blanching in salted boiling water till crisp, the potatoes will require longer until well cooked. Once all the vegetables are cooked drain off the water and place all the vegetables & potatoes back in the saucepan. Toss and glaze with the butter.

To serve the dish divide the glazed vegetables between four warmed serving plates to form four mounds, reheat if required. Place a carved slice of the stuffed shoulder on the top of each vegetable mound.

Remove the rosemary sprig from the gravy reheating if necessary and pour around the lamb. Garnish with a little mint & rosemary or as desired.

Spoil yourself and indulge in this wonderful spring dish! Enjoy good eating – John Clark.