- 1 x 2.5 kg shoulder of lamb on the bone
For the marinade
- 200ml natural yoghurt
- 1 tsp cumin seeds (roasted and crushed)
- 1 tsp white peppercorns (roasted and crushed)
- 2 tsp salt
- 1 tsp white wine vinegar
- 50g mint
- 50g basil
- Small pinch of fresh thyme
For the honey roast Jersey Royals
- 600g Jersey Royal new potatoes
- 1 tbsp honey
- 2 tbsp vegetable oil
- 20g unsalted butter
- Handful fresh thyme
- Salt and pepper
For the lamb, place all the marinade ingredients into a food processor and blend for 30 seconds or until a paste is achieved
Coat the lamb with the marinade and leave for 18 to 24 hours.
Preheat the oven to the highest setting. Place the lamb shoulder in a deep roasting tin and cover tightly with foil. Place the lamb in the oven and immediately reduce the temperature to 170˚C, 325˚F, Gas Mark 3. Cook for four hours, the meat should then flake off the bone.
For the Jersey Royals, wash them and place them in a saucepan and cover with cold water. Add a little salt, bring them to the boil and simmer until they are just cooked (about 20 minutes), drain and allow them to cool slightly.
Meanwhile, pour the oil in a roasting tin and place in a pre-heated oven (190˚C, 375˚F, Gas Mark 5). When the oil is smoking hot add the Jersey Royals, season with salt and pepper and roast for 20 minutes until a little colour has been achieved.
Add the butter, honey and thyme and roast for a further 10 minutes until they have slightly caramelized – they’re now ready to serve