Done in one: Slow-roasted lamb shoulder with mint sauce 

The sticky-sweet marinade and slow cooking creates the most melt-in-the-mouth lamb, with a fresh mint sauce to cut through the richness.

SERVES 4

• 1.8kg lamb shoulder on the bone, trimmed
• 4 spring onions, halved
• 8 cloves garlic
• 4 sprigs rosemary
• 250ml sherry vinegar
• 250ml good-quality beef stock
• 250ml cloudy apple juice
• sea salt and cracked black pepper
• 12 baby new potatoes, washed

MINT SAUCE 

• 56g shredded mint leaves
• 2 tbsp sherry vinegar
• 2 tbsp honey
• 1 tbsp wholegrain mustard

• Preheat oven to 200C/ 180C fan/gas 6. Place the lamb fat-side down in a large baking dish. Add the spring onion, garlic and rosemary.
• Combine the sherry vinegar, stock and apple juice and pour over the lamb, then sprinkle with salt and pepper.
• Cover the dish with baking paper and aluminium foil and bake for 2½ hours. Remove the cover and carefully turn the lamb over. Add the potatoes to the dish and bake uncovered for a further 1 hour or until the lamb and potatoes are tender.
• To make the mint sauce, combine the mint, sherry vinegar, honey and mustard.
• Slice the lamb, spoon the mint sauce over the top and serve with the potatoes and pan juices.

TIP The sherry vinegar can be swapped for balsamic.