- 1 tbsp ground cumin
- 1 tbsp ground ginger
- 1 tsp chilli flakes
- ½ tbsp garam masala
- ½ tbsp ground cinnamon
- 1 lamb shoulder on the bone (about 1.8kg/4lb)
- 2 bulbs garlic, split into cloves
- 2 onions, quartered
- 20g/¾oz fresh rosemary
- 25g/1oz light brown sugar
- 200ml/7fl oz sunflower oil
- 50ml/2fl oz white wine vinegar
- 1 tsp Dijon mustard
- 2 heads Little Gem lettuce
- 50g/1¾oz baby spinach
- 200g/7oz trimmed fine green beans, trimmed
- 200g/7oz mangetout
- 50g/1¾oz watercress
- Mix all the spices together and rub all over the lamb. Marinate in the fridge overnight so the lamb takes on all the flavour of the spices.
- The next day, take the lamb out of the fridge and allow to return to room temperature. Preheat the oven to 180C/160C Fan/ Gas 4.
- Put the garlic, onions and rosemary in a roasting tin. Place the lamb on top and roast for 2-2½ hours.
- When the meat is cooked through and very tender, remove from the oven, cover with aluminium foil and leave to rest for 10-15 minutes.
- For the vegetables, whisk together the sunflower oil, vinegar and mustard to create a vinaigrette.
- Separate the leaves of the Little Gem lettuce and put in a bowl with the baby spinach.
- Bring a saucepan of salted water to the boil. Add the green beans. After 2 minutes add the mangetout and boil for a further minute.
- Drain the vegetables and immediately add to the bowl containing the spinach and lettuce. Add the watercress and toss gently in the vinaigrette just before serving.
- Once the meat is rested, sprinkle the fat side of the lamb with the brown sugar and, using a chef’s blow torch (or under a very hot grill), caramelise the sugar and the fat.
- Serve the lamb with the vegetables.