Serves 8

For the lamb confit

1kg lamb shoulder, bone left in

2 sprigs thyme

2 sprigs rosemary

1 large spanish onion, peeled and quartered

Maldon sea salt

Freshly ground black pepper

1 bulb of garlic, cloves peeled and left whole

250g unsalted butter

For the vegetables

2 aubergines, thinly sliced

2 courgettes, thinly sliced

50ml olive oil

1 clove of garlic, finely chopped

2 beefsteak tomatoes, peeled, seeded and

cut into strips

12 basil leaves, sliced

To finish

4 lamb rumps, about 220g each

100ml olive oil

Preheat the oven to 150C/300F/Gas Mark 2. Lay a large sheet of foil on a work surface and place the lamb shoulder in the centre of the foil. Put the herbs, onion, salt, pepper and garlic around the lamb and the butter on top. Wrap the foil around and seal tightly to prevent any leaks.

Place in a roasting tin and cook in the oven for 2½ hours. The lamb should be soft, tender and falling off the bone. Leave to cool, then remove the meat from the bone and shred into small pieces.

While the lamb shoulder is cooking, brush the aubergine and courgette with olive oil and grill in a griddle pan in small batches. Add the garlic and set aside to cool. Once cool, add the strips of tomato and the basil leaves.

When the lamb shoulder has finished cooking, turn up the oven to 240C/475F/ Gas Mark 9. Warm a pan on the hob to a very high heat and add the lamb rumps, turning to seal in the flavour, for 2 minutes. Place in a roasting dish and put in the oven for 6 minutes for pink meat, or 8 minutes for medium. Allow to rest in the pan while you assemble the dish.

When you’re ready to serve, warm through the lamb confit and vegetables in a pan with 100ml olive oil.

Slice each lamb rump into 6 pieces. Arrange 3 slices on top of the vegetable and lamb mixture and dish up immediately.

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