Ingredients
1 small, whole shoulder of lamb, boned
4 garlic cloves, peeled and finely chopped
4tbsp fennel seeds
seasoning
2 tbsp dried red chillies
2 lemons, juice and zest
3 tbsp olive oil
To serve:
wilted spinach
lemon wedges
Method
1. preheat the oven to 200C/400F/Gas 6. Using a knife, score the whole of the shoulder.
2. Mix the garlic with the fennel seeds, season with salt and pepper and add the chilli. Mix in the lemon juice and zest.
3. Rub this mixture into and over the surface of the meat. Place the shoulder on a rack in a roasting tin and roast for 1 hour 20 minutes, turning over every 20 minutes or so and occasionally basting if necessary with a little oil.
4. Serve with some wilted spinach and a wedge of lemon and the pan juices poured over the meat and serve.
