Slow roasted lamb with cauliflower crumb

Make 8/10 insertions in the lamb and place a sliver of garlic and small piece of rosemary in each

Cut the onions into quarters and place at the bottom of a heavy casserole dish along with the remaining garlic cloves still in skins - reserve 2 for the cauliflower plus the remaining rosemary sprigs

Place the lamb on top of the onions and garlic and pour the honey over with a few crushed rosemary leaves

Add the stock and season with salt and pepper

Cover with a tight fitting lid or two sheets of foil lined with baking paper

Cook for 3 to 4 hrs until the meat is tender and the bone comes away easily

Approx an hour before serving, par boil the potatoes and place in a hot baking tray with 1 tbs of oil

Gently squash the potatoes and sprinkle with salt and put in the oven

Steam the cauliflower until just cooked and drain

Heat a large frying pan and gently brown the pinenuts until golden brown and put aside

Add the remaining 1 tbs oil and gently crush the garlic and cook over a low heat for a few minutes

Increase the heat and add the cauliflower and cook until slightly golden adding the breadcrumbs halfway along with the chopped rosemary

Toss through the pinenuts and season accordingly and put to one side

Take out the lamb from the oven and increase the heat to 200 C/195C fan to crisp up the potatoes for further 20 mins

Take the meat off the bone in chunks and keep warm

Place the casserole dish on the stove top and boil at a high heat to reduce the liquid

Serve the lamb with the potatoes and cauliflower along with the reduced stock as gravy