Roast Lamb Shoulder With Sweet And Sour Vegetables

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1 Brush the lamb with the olive oil and season well with sea salt and black pepper.
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4 After the vegetables have cooked for 30 minutes add the chicken stock or water and cook for the final thirty minutes with the lamb.
5 Remove the meat and allow to rest, covered for ten minutes before carving, discarding the thyme. Retain any juices left in the pan.
6 Deglaze the pan the lamb cooked in over a low flame with 2 tablespoons white wine, scraping up all the yummy flavours stuck on the bottom of the pan.
7 Slice the lamb and serve with the vegetables on individual plates or on a platter in the middle of the table, spooning the deglazed juices over the meat.

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