Angela Hartnett

Covered with foil and then slow roast it.

So you start it on a high temperature for about 30 minutes, then turn it down.

And then you'll cook it for a further about another two hours until it's, you know, nice and soft and succulent.

And I don't know.

A little bit of salt, is that enough?

And then with the sort of the cooking sauce added a little bit of water because it's got all those marinated juices, a little bit of water, a little bit of butter, a little bit of apple cider vinegar.

So you start to get that like mint sauce sort of effect, you know, a little bit of acidity there.

Slightly softer in its flavour.

Oh, okay.

And I think the lemon part of it works well with all the other spices.

But yeah, it's slightly softer.

I think so, yeah.

Because you want all that sort of lovely flavour in there.

And it penetrates all the lamb.

Yeah.

About two hours, yeah.

Have you just... Boiled them and then finished them in a little bit of butter.

Fresh new potatoes, yeah.

Yeah, it's like a difference to an Easter lamb.

We all do rosemary, garlic, anchovies and stuff.