- 1 shoulder of British lamb, about 1.5kg
- 3 tbsp vegetable oil
- 1 small butternut squash, cut into long wedges, seeds removed
- 2 sweet potatoes, peeled, again long shards
- 1 red pepper, deseeded, chopped in large chunks
- 1 green pepper, deseeded, chopped in large chunks
- 1 yellow pepper, deseeded, chopped in large chunks
- 2 red onions, peeled and cut into large wedges
- 1 small head celery, cut in half lengthways
- 1 large Bramley apple, cored and peeled, chopped roughly
- 2 tbsp white wine vinegar
- 1 small jar mint jelly
- 1 small bunch fresh mint, chopped
- 0.5 tsp cracked black pepper
- 500 lamb stock (from a cube is fine)
- 2 tbsp cornfour or arrowroot
- salt and freshly ground black pepper
- Preheat the oven to 180C Gas 4.
- Pour the oil into a large roasting pan and place in the oven to heat.
- Cut the pumpkin in half, and then remove the seeds.
- Cut the pumpkin into thick wedges, and then cut each wedge into four pieces to make chunks, leaving the skin on.
- Cut the sweet potatoes in half lengthways, then half again to make fat wedges. Add all the vegetables to the roasting pan and turn to coat in the oil, then place the lamb in the middle on top.
- Season meat and vegetables well.
- Cook in the oven for about 2 hours, turning the vegetables occasionally; they will soak up the lamb juices and absorb the wonderful lamb juices. If you think they are overcooking, spoon the veg into a dish and keep warm.
- To make the glaze, place the apple into a pan with the vinegar and gently cook until you have a dryish pulp.
- Add the mint jelly and warm through until dissolved, then add the fresh mint.
- When the lamb reaches the 1 hour 15 mark, spoon over half the mint apple glaze and return to the oven to finish cooking and glaze well.
- Once cooked remove from the oven, lift onto a large plate and cover with foil for 30 minutes, longer if possible.
- To serve, carve the lamb surround with the vegetables.
- Meanwhile, tip any excess fat out of the roasting tin. Then pour the lamb juices and those lovely crispy bits of lamb and vegetables into a saucepan.
- Add the stock and bring to a boil, stirring, simmer for 2-3 minutes, then check the seasoning.
- Thicken with a little cornflour or arrowroot, not too much.
- Serve the gravy and the rest of the glaze with the lamb and vegetables.
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