Ingredients

Lamb:
1 whole shoulder of welsh lamb – deboned, shank still attached
350g lamb rub
Lamb rub:
200g smoked Maldon sea salt
75g light brown sugar
25g English mustard powder
25g fennel seeds
10g garlic
10g thyme leaves
BBQ sauce:
500g vine ripened plum tomatoes
20g dark brown sugar
5pcs white peppercorns
3pcs cloves of garlic chopped
3pcs shallots thinly sliced
3pcs dried chipotle chillis
50ml cider vinegar
50ml tomato juice
20g smoked paprika
5g each fennel, cumin, coriander, celery, yellow mustard seeds toasted and ground
Sweetcorn:
4pcs whole sweetcorn blanched
50g lemon and garlic butter
Sprinkle of lamb rub
Turnip and mustard Slaw:
2 large turnips
1pcs small fennel
½pc small white cabbage
1pc red onion
2tsp mustard seeds
2tsp fennel seeds
50ml crème fraiche
Picked chervil and coriander and mint
Roasted turnips:
6pcs baby turnips with tops still attached
Courgette and aubergine:
2pcs yellow courgette
2pcs green courgette
4pcs baby aubergine
Mint oil:
3 bunches mint – picked
Pomace oil to cover
Potato salad:
500g purple potato
500g pink fur apple potato
500g Jersey royal or ratte
5pcs banana shallot
1pc bunch of chives
200g quark cheese
100g sour cream

Method

Lamb:
Sprinkle the leg with the rub 1 hour before cooking. Brush off excess and roast on a BBQ until cooked.
Lamb rub:
Grind all together in a spice mill.
BBQ sauce:
Place all ingredients into a gastro and bake for 2 hours at 180°C. Remove and pass through a chinois and reduce for 30 minutes. Adjust seasoning.
Sweetcorn:
Split the corn down the centre and into quarters and blanch quickly. Roast on the egg until charred and smother in butter and rub.
Roasted turnips:
Blanch the heads then roast.
Courgette and aubergine:
Cut all in half and roast on egg. Drizzle with mint oil.
Mint oil:
Pick the mint and quickly blanch half. Place the blanched half and the rest in a paco tin and cover with oil. Freeze solid then defrost overnight in double layer muslin.
Potato salad:
Purple - slice the potatoes into rounds and cook in heavily salted water. Pink fur - cool whole in salted water and then cut lengthwise into strips. Ratte - slice thinly on a mandolin and quickly blanch in salted water. Arrange on serving platter and garnish with chopped chives cheese and sour cream.

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