Ingredients

• 25g/1oz butter
• 75g/2½oz onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 10g finely chopped mint leaves
• 25g/1oz clarified butter
• 100g/3½oz lamb mince
• 25g/1oz fresh white breadcrumbs
• 100g/3½oz toasted peeled hazelnuts
• roughly chopped
• 1 lemon
• zest only
• 1 x 2.5kg /2lb 12oz shoulder of lamb
• boned out
• 6 potatoes
• peeled and thinly sliced
• 4 onions
• thinly sliced
• salt and freshly ground black pepper
• 100g/3½oz unsalted butter
• 350ml/12fl oz chicken or lamb stock
• 1 large bunch fresh mint
• leaves picked
• finely chopped
• 75ml/2½fl oz malt vinegar
• 25g/1oz caster sugar
• 250ml/9fl oz lamb jus or gravy

Directions

• For the mint-stuffed lamb shoulder
• preheat the oven to 170C/340F/Gas 3½.
• Heat a frying pan and add the butter. Once hot
• add the onion and garlic and cook for 3-4 minutes until soft.
• Put the onion and garlic in a bowl and allow to cool
• then add the rest of the ingredients
• apart from the lamb shoulder
• and mix together to make stuffing.
• Place the lamb shoulder on a board and spread the mint stuffing inside the lamb. Roll up and tie with kitchen string.
• Place the lamb directly on the rack in the oven and cook for one hour while you prepare the potatoes.
• For the boulangère potatoes
• mix the potatoes and onions in a bowl and season with salt and pepper.
• Use the butter to cover the bottom of a deep baking tin. Layer the potatoes and onions on top and pour over the stock.
• Put the roasting tin on a low shelf in the oven and place the lamb directly on the shelf immediately above - so that the juices will drip onto the potatoes.
• Cook the lamb and potatoes for another two hours.
• For the mint sauce
• put the chopped mint into a small bowl.
• Heat the vinegar and sugar in a saucepan until simmering and pour the mixture onto the mint. Stir until well combined.
• To serve
• carve the lamb shoulder and place on a plate. Serve the potatoes alongside and pour over the mint sauce and lamb jus or gravy.