Ingredients

• 150ml/5fl oz white wine vinegar
• 150ml/5fl oz caster sugar
• 50ml/2fl oz olive oil
• 1 tsp salt
• 1.5kg/3lb 5oz lamb shoulder
• 3 lemons
• halved
• 3 garlic cloves
• 6 thyme sprigs
• 6 rosemary sprigs
• 2 bay leaves
• 100g/3½oz butter
• 1 tbsp olive oil
• 400ml/14fl oz white wine
• sea salt
• 3 large slices good-quality sourdough
• 1 red onion thinly sliced
• 1 red chilli
• thinly sliced on an angle
• 1 green chilli
• thinly sliced on an angle
• 4 spring onions
• thinly sliced on an angle
• 12 cherry tomatoes
• halved
• 1 garlic clove
• 1 tbsp finely chopped coriander
• handful sliced basil leaves
• 1 lime
• juice and zest
• 1 lemon
• juice only
• olive oil
• salt and freshly ground black pepper
• 300g/10½oz good-quality Greek-style yoghurt
• fresh verbena (freshly chopped to taste)
• freshly chopped mint (freshly chopped to taste)
• 1 lime
• juice and zest

Directions

• To make the cold pickle
• place all the ingredients in saucepan with 600ml/1 pint water and warm to a tepid temperature to dissolve the sugar. Transfer to a bowl and allow to cool.
• Add the red onion
• cover with cling film and leave in the fridge overnight.
• Preheat the oven to 170C/150C Fan/Gas 3½.
• Warm the olive oil in a lidded casserole dish over a medium heat. Add the butter and allow to foam. Season the lamb liberally all over and add to the pan
• sealing each side until it’s caramelised all over.
• Remove the lamb and set aside. Add the garlic cloves and half lemons to the casserole dish and allow to caramelise. Add the herbs and cook for a further 2 minutes. Drain off the butter and add the white wine. Bring to the boil and reduce to a simmer.
• Return the shoulder of lamb to the casserole dish. Season with salt
• put the lid on and place in the oven for 4 hours
• basting regularly
• adding a little water if needed so the pan never dries out.
• Remove the red onions from the cold pickle and place in bowl. Add the chillies
• spring onions
• chopped coriander and sliced basil and stir together to make a salsa.
• When the lamb’s cooking time is up
• increase the oven temperature to 200C/180C Fan/Gas 6 to crisp up the skin. Allow the lamb to cool and pull apart with two forks.
• Preheat the grill to the highest setting.
• Drizzle the olive oil over the sourdough slices and chargrill to nice and golden brown
• take off and rub with a fresh garlic clove
• Add the tomatoes to the salsa and stir well. Add a squeeze of lime and lemon juice and season.
• In a bowl
• mix together the yoghurt
• chopped mint
• verbena
• lime zest and juice to your taste.
• Spread the salsa over the toast and top with the lamb.