Balsamic glazed lamb shoulder with roast cumin carrots and tahini roasties recipe.

Ingredients

For your roast lamb:

• Approx 2.5kg shoulder of lamb
• ½  garlic bulb, cut through the waist
• 2 onions, roughly chopped lengthways through the root
• 6 sprigs thyme
• 3 sprigs rosemary
• 100ml aged balsamic vinegar
• 1 tbsp honey
• 3 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 500ml chicken stock

For your vegetables:

• 1.5kg Marfona potatoes, peeled and quartered
• 1kg carrots, peeled, fat ones halved lengthways
• 3 tbsp rapeseed oil
• 1 tbsp cumin seeds
• ½ tsp ground coriander
• ¼ tsp sumac
• 2 tbsp tahini
• 1 tbsp sesame seeds
• 1 handful chopped coriander

To serve:

• 1 handful coriander leaves
• 1 handful mint leaves
• 100g pomegranate seeds

Method

Begin by heating your oven to 170°C/gas mark 3.5.

Prepare your lamb shoulder by scoring it and seasoning with salt and pepper, then sear in a large hot frying pan until golden on both sides. Remove from the pan, and char the onion wedges and garlic in the lamb fat left in the pan, before adding both to a large roasting tray.

As the lamb is colouring, add the balsamic vinegar, Worcestershire sauce, soy sauce, and honey to a small pan and reduce by one-third. Pour over the lamb, then pour in the chicken stock too. Cover with foil and place in the oven for 1 hour and 45 minutes, basting the lamb every half hour.

To make the vegetables, par-boil the potatoes for 10 minutes, drain and leave to dry out in the colander. Place the carrots in a roasting tray with half the oil and the cumin, coriander and sumac and toss to coat.

After 45 minutes, add a large tray of the remaining oil to the oven for a couple of minutes to heat up. Once hot, carefully tip in the potatoes and roast for 1 hour. When the lamb has 35 minutes remaining, add the tray of carrots to the oven.

When the potatoes have 5 minutes of cooking time left, drizzle over the tahini and sesame seeds, then return to the oven. Remove the lamb and leave it to rest on a platter. Carefully strain the sauce into a gravy jug, skimming off the fat from the top first.

To serve, sprinkle the carrots with chopped coriander, before sprinkling the pomegranate seeds, coriander and mint leaves and a pinch of flaky sea salt over your Herefordshire lamb, accompanied by the veggies and gravy on the side.

Recipe & Images: Pollyanna Coupland OBO Legges Farmshop