Roast and confit lamb

Preheat the oven to 180C/gas mark 4.

Season the lamb shoulder with salt and freshly ground black pepper, then place into a deep roasting tray along with the garlic and cover with the fat. Cook in the oven for three hours, or until the lamb is very tender. Remove from the oven and allow to cool.

When cooled, remove the lamb shoulder from the fat and set the garlic to one side. Roll the lamb shoulder in cling film and tie at both ends. Leave to chill in the fridge until needed.

Lower the oven temperature to 160C/gas mark 3.

Heat the olive oil in an ovenproof frying pan and sear the rack of lamb for 2-3 minutes on all sides, or until golden-brown all over. Transfer to the oven and cook for 15-20 minutes, or until cooked to your liking. Remove from the pan and allow to rest.

Cook the peas in a pan of boiling water for 2-3 minutes, or until tender. Drain, then transfer half of the peas to a food processor and blend until smooth. Mix the remaining peas with the lettuce and mint.

Remove the confit lamb shoulder from the fridge and thickly slice, discarding the cling film. Return the pan used to cook the lamb racks to the heat, melt the butter until foaming then fry the slices of lamb shoulder for 1-2 minutes on both sides, or until golden-brown. Turn off the heat and lay a slice of sheep’s cheese on top of each lamb shoulder and leave to melt.

To serve, smear the pea puree across the serving plates and spoon the lettuce and peas on top. Place a slice of the lamb shoulder on top. Carve the lamb rack into individual chops, then arrange two pieces per plate, next to the lamb shoulder. Drizzle around the reduced lamb stock and serve.