LAMB
2kg/4lb 8oz lamb shoulder (bone in)
4tbsp honey
3 sprigs rosemary
50ml/3½tbsp olive oil
2 tsp salt
GRAVY
2tbsp flour
200ml/generous ¾ cup vegetable stock
1tsp English mustard
Salt and black pepper
SALAD
15 radishes
100ml/scant ½ cup cider vinegar
A pinch of salt
1tsp granulated sugar
100g/2 cups watercress
30g/1½ cups mint leaves
300g/2½ cups frozen peas
120g/½ cup soft goat’s cheese
DRESSING
1tbsp vinegar (reserve some after you pickle the radishes)
1tsp English mustard
Black pepper
1tbsp olive oil
This meal always goes down a storm. It’s simple to prepare, and though the salad looks impressive, it is almost laughably easy. Serve the lamb warm, but well rested, and avoid the last minute scramble to get everything out hot. The Duchy and the rest of the Cazalets would be over the moon with it.
Serves 6
1. Preheat the oven to 150C fan/325F/gas 3. Place the lamb in a roasting tin, and make slashes into the fat. Spoon over the honey and rub it in. Pull the rosemary from the stalks, and sprinkle over the top. Pour over the oil and season with the salt. Roast in the oven for 4 hours.
2. Halve 10 of the radishes, and place in a small saucepan with the cider vinegar, salt and sugar. Bring to a simmer, turn off the heat, and leave to cool.
3. Take the lamb out of the oven, and leave to rest for 20 minutes. Pull the flesh apart with two forks (it should come away easily from the bone), and pile it up on a plate. If you’re not ready to eat yet, the lamb can be warmed through in a low oven before serving.
4. To make the gravy, place the pan with the lamb juices over a low heat and, once simmering, whisk in the flour. Cook out for a couple of minutes, then add the stock, and simmer until thick. Add the mustard, then taste and season. Sieve, and keep warm.
5. Pick the watercress and mint leaves from their stems. Put the frozen peas in a sieve and run them under cold water to defrost. Thinly slice the uncooked radishes.
6. Make the dressing by whisking together the vinegar, mustard, and pepper, then whisk in the olive oil. Toss the watercress, mint, sliced radishes and peas in the dressing. Place on a plate and top with the pickled radishes, and the goat’s cheese, torn into chunks. Serve alongside the lamb.