Ingredients

• 1.75kg (4lb) shoulder of lamb
• 25g (1oz) butter, softened
• 2 garlic cloves, crushed
• 2 tbsp plain flour
• ½ tsp ground nutmeg
•   seasoning
• 675g (1½lb) potatoes, peeled and thinly sliced
• 200ml (7floz) milk
• 2 tbsp redcurrant sauce
• 2 tbsp mint jelly
•   seasonal vegetables, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4. Place the lamb in a roasting tin and roast for 25 minutes per 450g (1lb) plus 25 minutes. If you prefer the meat pink, reduce the cooking time by 20-30 minutes.
2. Meanwhile, mash the butter and garlic with a fork. In a separate bowl, mix the flour, nutmeg and seasoning. Layer the potato slices in a 1.5 litre (2¾ pint) ovenproof dish. Dot with garlic butter and sprinkle with seasoned flour between each layer. Pour over the milk and bake with the lamb for 1 hour until golden brown and the potatoes are tender.
3. Melt the redcurrant sauce, mint jelly and one tablespoon of water in a pan. Remove the lamb from the oven 30 minutes before the end of cooking time and strain the pan juices. Brush the lamb with half of the redcurrant glaze; return to the oven.
4. Brush with the remaining redcurrant glaze every 10 minutes until the end of cooking time. Cover loosely with foil and allow to stand for 10-15 minutes before carving. Serve with the creamy potatoes and seasonal vegetables.

Notes