Ingredients

• 150g/5½oz butter
• softened
• 1 tbsp finely chopped fresh tarragon
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh flat-leaf parsley
• 1 garlic clove
• finely chopped
• shoulder of lamb or hogget
• on the bone
• 1 carrot
• cut into chunks
• 1 onion
• cut into chunks
• ½ fennel bulb
• cut into chunks
• 1 large sprig rosemary
• 568ml/1 pint good lamb stock
• salt and freshly ground black pepper
• 4 large baking potatoes
• 2 tbsp olive oil
• 1 swede
• cut into large dice
• 1 Savoy cabbage
• destalked and thinly shredded
• 50g/1¾oz salted butter
• 50g/1¾oz shallots
• thinly sliced
• 1 garlic clove
• crushed
• 1 tsp finely chopped fresh thyme
• 1 tbsp finely chopped fresh parsley
• 4 large or 8 small leaves gelatine
• 75g/2¾oz caster sugar
• 425ml/15fl oz apple juice
• 150ml/5fl oz cider vinegar
• 1 large shallot
• finely chopped
• small bunch fresh mint
• finely chopped

Directions

• Soak two handfuls of clean hay in cold water for at least an hour. Squeeze it dry. Put half in a roasting tray and set the rest aside. Preheat the oven to 200C/180C Fan/Gas 6.
• For the lamb
• mix together the butter
• tarragon
• mint
• parsley
• garlic and salt and pepper to taste. Spread it all over the lamb
• season well
• then lay the lamb on the hay. Add the carrot
• onion
• fennel and rosemary. Cover with the remaining hay and a layer of aluminium foil and roast for 1 hour.
• For the bubble and squeak
• rub the potatoes with the oil and put them on a baking tray. Bake for 1 hour
• or until the cooked.
• Reduce the oven to 160C/140C Fan/Gas 3
• remove the foil and some of the hay and roast the lamb for a further hour; it should almost fall off the bone. Transfer it to a platter to rest
• then remove the remaining hay from the tray.
• Pour the stock into the roasting tray and bring to boil on the hob. Strain through a fine sieve into a saucepan
• then skim off any fat using a spoon and keep warm.
• For the mint jelly
• put the gelatine in a shallow bowl and just cover with cold water. Leave for a few minutes to soften. Put the sugar
• apple juice and vinegar in a saucepan over a low heat until the sugar has dissolved. Turn up the heat and bring nearly to the boil. Remove the gelatine from the water
• squeeze out any excess
• add to the juice and stir until completely dissolved. Set aside to cool.
• Add the shallot
• mint and plenty of salt and pepper to the apple juice mixture
• cover and refrigerate until set.
• For the bubble and squeak
• boil the swede in salted water until tender
• then drain well. Blanch the cabbage in boiling salted water
• refresh under cold water
• then drain well. Melt the butter in a large frying pan over a medium heat
• and sauté the shallots
• garlic and thyme until lightly coloured. Add the cabbage and cook for 2 more minutes.
• Scoop the potato flesh out of the skins into a bowl. Add the swede
• then mash together
• retaining some texture. Add this and the parsley to the cabbage mixture
• season and mix well. Cook for 1-2 minutes
• stirring from time to time.
• Serve the lamb with the bubble and squeak
• gravy and mint jelly.