Rolled Shoulder of Lamb, Crushed New Potatoes & Wild Garlic

Start by cooking the lamb as it will take the longest. Preheat your oven to fan 200°C/gas mark 6. Rub a little oil onto the surface of the lamb joint. Season generously with salt and cracked black pepper. Put the joint on the roasting tray and into the oven. Roast at 200°C for 30 minutes. Drop the oven to fan 150°C/gas mark 2 and cook for a further 90 minutes. Rest the joint for at least 30 minutes under some tin foil before removing the string and carving.

Place the new potatoes into the saucepan and cover with cold water. Add a good pinch of salt and bring the pan to a boil. Once boiling, turn the heat down slightly, and simmer for 15-20 minutes or until the potatoes are tender. Remove the potatoes from the water and leave them to cool slightly.

Add a knob of butter to the saucepan and let it melt. Once melted, add the wild garlic (if you’re using spinach, add the chopped garlic before the spinach). Once slightly wilted, add the potatoes and crush with the back of a fork. Add a splash of the lamb fat from the cooking dish and a knob of butter. Gently heat through and incorporate all the wilted leaves into the crushed potato. Season to taste.

Carve the lamb shoulder into slices and serve with the crushed new potatoes, red wine jus and your favourite seasonal vegetables!