Roast Lamb Shoulder with Confit Garlic, Parsley & Herbes de Provence

This is a rich and satisfying dish for lunch or dinner on a cool day, especially when accompanied by Pommes Boulangère, a green salad and some Dijon mustard on the side. The best time to cook this dish is in spring, when the new-season lamb is sweet and clean in flavour. Ask the butcher to remove all the fat other than that needed to hold the joints together, paying particular attention to the interior fat.