Ingredients

• 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 ï¬�ne green beans
• trimmed
• 200g/7oz mangetout
• 50g/1¾oz watercress

Directions

• 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.