Slow Roast Lamb

For the marinade

• 2kg lamb shoulder or leg
• 1 shallot, halved
• 4 cloves garlic
• 4 cherry tomatoes
• 2 anchovies
• ½ tsp cumin seeds, toasted
• ½ tsp coriander seeds, toasted
• ½ tsp pink peppercorns
• 2 tbsp rosemary leaves
• 1 sprig thyme, leaves picked
• small bunch mint leaves, chopped
• 70ml white wine
• 4 tbsp olive oil
• 1 tbsp brown sugar
• 1 lemon, zest and juice

Blitz all except the lamb in a food processor.

Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.

Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.

To roast

• 3 onions, each sliced into 3 thick discs

Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.

Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.

Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.

Return the tin of onions and marinating juices to the oven to keep warm.

For the gremolata

• zest of½ lemon
• 1 garlic clove, crushed
• 1 tbsp finely chopped mint

Combine the gremolata in a bowl.

Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.

Skim off any fat from the juices and serve alongside the lamb.