Ingredients

• 200g/7oz salt
• 3 tbsp chopped fresh rosemary leaves
• 3 tbsp chopped fresh thyme leaves
• 1 x 2.5kg/5lb 8oz shoulder of lamb
• 1 tbsp olive oil
• 2 onions
• thickly sliced
• 150ml/5fl oz white wine
• 2 tbsp plain flour
• 200ml/7fl oz chicken stock
• salt and freshly ground black pepper
• 10 King Edward potatoes
• peeled and cut into 2 or 3 pieces
• 50g/2oz beef dripping
• lard or vegetable oil
• 25g/1oz butter
• 250g/9oz spring greens
• finely sliced
• 50ml/2fl oz water
• large bunch fresh mint
• leaves picked
• finely chopped
• 75ml/3fl oz malt vinegar
• 25g/1oz caster sugar

Directions

• For the roast lamb
• preheat the oven to 170C/325F/Gas 3.
• Mix the salt
• rosemary and thyme together in a bowl and rub all over the lamb shoulder.
• Set aside for at least one hour
• preferably up to four hours.
• Remove the salt from the lamb shoulder
• rinse and pat dry. Rub the lamb with the olive oil
• Place the onions into a flameproof roasting tin
• place the lamb on top and cover with aluminium foil.
• Roast in the oven for two hours
• basting occasionally
• them remove the aluminium foil and roast for a further 1-2 hours
• or until the meat is very tender.
• Remove the lamb from the tray and set aside to rest.
• Place the tray back on the hob
• and deglaze with the white wine. Continue to cook until the volume of the wine has reduced by half. Stir in the flour and cook for 1-2 minutes
• then add the stock and cook for a further 2-3 minutes.
• Strain the gravy through a sieve into a clean saucepan
• then season to taste with salt and freshly ground black pepper.
• Meanwhile
• for the roast potatoes
• place the potatoes into a large saucepan
• cover with water
• add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes.
• Meanwhile
• place the beef dripping into a large roasting tray and preheat in the oven.
• Drain the potatoes in a colander and shake around a little to roughen up the edges.
• Add the potatoes to the preheated fat and turn carefully
• or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes
• until starting to turn golden-brown and crisp.
• Turn the potatoes and return to the oven for a further 20-30 minutes.
• Meanwhile
• heat a lidded frying pan until hot
• add the butter and spring greens and fry for 2-3 minutes then add the water and cover with a lid. Cook for a further 2-3 minutes
• or until the greens have wilted.
• Season with salt and freshly ground black pepper.
• For the mint sauce
• place 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
• using a knife and fork
• pull large pieces of meat away from the bone and arrange on a large serving place. Set some roasted potatoes alongside with the spring greens. Finish with a spoonful of mint sauce and a good drizzle of gravy.