Slow-roasted lamb with hot fennel relish

Serves 6-8 Starters and mains

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Method

Preheat the oven to 150C/300F/ Gas 2. Place the lamb shoulder on a board and, using a sharp knife, score the skin all over, making sure you don’t go so deep that you cut into the flesh. Set aside while you prepare the rub.

Warm a small, dry frying pan over a medium heat and add the fennel seeds, peppercorns and sea salt. Heat for 2-3 minutes, shaking the pan from time to time, until the seeds are lightly toasted and aromatic. Remove from the pan and let cool slightly, then grind coarsely using an electric spice grinder or pestle and mortar.

Brush the mustard all over the surface of the lamb on both sides, to coat the meat evenly and generously. Sprinkle the fennel seed mixture on top of this, rubbing and patting it into the mustard coating with your hands.

Put the fennel and onion quarters into a large roasting tray, to cover the base. Pour in the white wine. Sit the lamb on top and drizzle over the olive oil. Roast for 4-5 hours, basting from time to time, until the meat is very tender and falling off the bone.

Transfer the lamb to a large plate, cover loosely with foil and leave to rest in a warm place while you make the relish.

For the relish, remove the fennel and onion from the roasting tray and place on a board. Roughly chop to a ‘salsa’ texture and place in a bowl with the wine vinegar, chillies and herbs. Give it a good stir and season to taste with salt and pepper.

Place the roasting tray containing all the lovely lamb juices over a high heat on the hob. Once the juices start to bubble away, pour in the stock to deglaze. Let bubble for 5-10 minutes or until reduced and thickened, whisking frequently. Strain through a sieve into a warmed jug.

Serve the lamb whole or flaked into pieces, with the hot fennel relish and sauce. Goes brilliantly with potato salad or pitta breads.