- 2 medium onions, peeled and cut into thick slices
- 1 large stalk celery, trimmed and cut into large chunks
- 1 large carrot, peeled, trimmed and cut into large chunks
- 1 large head garlic, cut in half
- 1 sprig fresh rosemary
- 1 x 1.5kg/3lb 5oz shoulder of lamb, boned, trimmed of excess fat, rolled and tied
- 6 canned anchovy fillets in olive oil, halved
- 250ml/9fl oz dry white wine
- 300ml/½ pint chicken stock
- salt and freshly ground black pepper
- 150ml/5fl oz double cream
- 1 lemon, juice only
- 1 tbsp tomato ketchup
- 1 tbsp tomato purée
- 1 tbsp clear honey
- 1 tbsp dark soy sauce
- 1 tbsp malt vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp syrup from a jar of preserved ginger
- 250g/9oz bulgar wheat
- 450ml/16fl oz hot chicken stock
- salt and freshly ground black pepper
- 90g/3½oz unsalted butter
- green salad
- For the lamb, preheat the oven to 160C/320F/Gas 2.
- Place all the vegetables and the rosemary in a deep lidded casserole.
- With the point of a sharp knife, make twelve incisions in the lamb shoulder.
- Push the anchovies into the incisions in the lamb.
- Place the joint on top of the vegetables in the pan, pour over the olive oil from the canned anchovy fillets and rub in well.
- Season with freshly ground black pepper.
- Pour the wine and chicken stock around the lamb.
- Cover the pan with a tightly fitting lid.
- Place on a medium heat on the stovetop and bring to the boil. Transfer to the oven and cook for about 1¾ hours, or until the meat is tender and cooked through.
- When the meat is cooked, remove from the oven and carefully lift the meat out of the pan onto a shallow roasting tray.
- Increase the oven temperature to 225C/440F/Gas 8.
- For the glaze, place all the glaze ingredients into a bowl and mix well.
- Brush the glaze over the joint. Place the joint into the oven and cook for 12-15 minutes, or until the glaze has become sticky and browned – reduce the heat if the meat is colouring too quickly.
- Remove the meat from the oven and set aside to rest for 10-15 minutes, keeping warm.
- Meanwhile, pour the initial cooking juices through a sieve into a clean pan. Using a spoon, skim any fat which will have risen to the surface and discard. Boil rapidly to reduce the liquid by half.
- When the cooking juices have reduced, remove from the heat and add the cream and a squeeze of lemon juice. Check the seasoning, adding salt and freshly ground black pepper to taste. Keep warm.
- For the kasha, set the oven temperature back to 200C/400F/Gas 6.
- Heat a large lidded ovenproof pan over a medium heat, then add the bulgur wheat and toast for a few minutes, stirring occasionally, to avoid burning.
- Pour the stock into the pan with the bulgar wheat, season with salt and black pepper and add one-third of the butter.
- Cover with a lid, place in the oven and cook for 15-20 minutes, until the stock is all absorbed and the bulgar wheat is tender.
- Remove the kasha from the oven and fork through the remaining butter.
- To serve, remove the string from the joint and cut into thick slices. Spoon the kasha onto the centre of each plate and top with a couple of slices of lamb. Spoon the cream sauce over the top and serve with a handful of green salad.