Honey-roasted Jersey Royals with Yoghurt and Mint Shoulder of Lamb

Serves 6

1 x 2.5kg shoulder of lamb on the bone

For the marinade:

200ml natural yoghurt

1tsp cumin seeds (roasted and crushed)

1tsp white peppercorns (roasted and crushed)

2tsp salt

1tsp white wine vinegar

50g mint

50g basil

Small pinch of fresh thyme

For the honey roast Jersey Royals:

600g Jersey Royal new potatoes

1tbsp Jersey honey

2tbsp vegetable oil

20g unsalted butter

Handful fresh thyme

Salt and pepper

For the lamb: Place all the marinade ingredients into a food processor and blend for 30 seconds or so until a paste is achieved.

Coat the lamb with the marinade and leave for 18 to 24 hours. Preheat the barbecue using the indirect method – only cover 180 degrees of the barbecue with charcoal, light it and allow it to burn until the charcoal turns white. This should take half an hour or so. Then place the shoulder of lamb over the part of the barbecue with no charcoal and cover the barbecue with a lid.

As it takes three hours to cook you need to feed a little bit of charcoal every now and then just to keep the fire going, but try and keep the inside temperature at around 95C.

After three hours it should flake off the bone.

For the potatoes: Wash the Jersey Royals, place them in a saucepan and cover with cold water. Add a little salt, bring them to the boil and simmer until they are just cooked (about 20 minutes), drain and allow them to cool slightly.

Meanwhile, pour the oil in a roasting tin and place in a preheated oven (190C/Gas Mark 5). When the oil is smoking hot add the Jersey Royals, season with salt and pepper and roast for 20 minutes until a little colour has been achieved.

Add the butter, honey and thyme and roast for a further 10 minutes until they have slightly caramelised – they’re now ready to serve.