Ingredients

• 2kg/4lb 8oz shoulder of lamb
• bone removed (you can ask your butcher to do this)
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 large onions
• cut into wedges
• 500g/1lb 2oz carrots
• peeled and cut into large chunks
• 500g/1lb 2oz turnips
• peeled and cut into large chunks
• 4 sprigs thyme
• 500ml/18fl oz lamb stock
• 1kg/2lb 4oz white potatoes
• peeled and cut into chunks
• 3 sprigs mint
• leaves and stalk
• 110g/4oz butter
• salt and freshly ground black pepper
• 20g/¾oz mint leaves
• picked and finely chopped
• 75ml/3fl oz malt vinegar
• 1 tbsp caster sugar

Directions

• Preheat the oven to 180C/360F/Gas 4.
• Season the lamb well with salt and freshly ground black pepper.
• Heat a large flameproof casserole dish over a medium heat until hot. Add the oil and lamb and cook
• turning occasionally
• until golden-brown all over. Remove from the pan and set aside.
• Add the onions
• carrots
• turnips and thyme to the same casserole and fry for 1-2 minutes.
• Return the lamb to the casserole and pour over the stock. Place into the oven to cook uncovered for 1½ hours
• or until the meat is completely cooked through and tender. Remove from the oven
• cover and allow to rest for 15 minutes.
• For the mashed potatoes
• place the potatoes and mint into a pan of salted water bring to the boil
• then reduce the heat and simmer for 15 minutes
• or until the potatoes are tender. Drain the potatoes
• return to the pan and place back over a low heat to drive off any excess moisture.
• Add the butter and mash thoroughly. Season
• to taste
• with salt and freshly ground black pepper.
• For the mint sauce
• place the chopped mint into a small bowl.
• Place the vinegar and sugar into a non-reactive pan and bring to a simmer. Pour the mixture over the mint and stir well to combine. Set aside until the lamb is ready.
• To serve
• carve the lamb and place equal amounts onto each plate. Spoon the vegetables alongside with a dollop of mash. Spoon the mint sauce over the lamb.