Anyone who has eaten at my table has asked for this recipe - it is @NigelSlater ‘s and it transports all of his gorgeous warmth to your home as it cooks and scents the house with soul-soothing herbs and spices over the 3.5 hour roast time 1/

#LambRecipe https://www.theguardian.com/lifeandstyle/2005/mar/20/foodanddrink.recipes">https://www.theguardian.com/lifeandst...

To get the right result you need a high-side roasting pan like this. If you don’t have one, just make a tin foil collar for a regular roasting pan. NOT a lid though-you want the herbs spices and the jus to blacken and reduce to an intense level.

Then, what to serve with... 2/

I make this for parties where I serve it as part of a Lebanese feast. Kind of posh kebabs. Stuffed into pita bread with hummus, baba ghanoush, cabbage salad or fatoush or tabbouleh. @roisiningle asked me to post the proper Lebanese way to make hummus here, so I will... 3/

as I make it today. It’s also lovely Sunday roast style with Dauphinoise potatoes and greens. I’d add some photos except I can’t find any - seems like I can’t cook, serve AND document my food. Just ask @Colmogorman or @DavidTallon or @niallcowley and they will attest to this 4/