• 75 g (3 oz) pistachio nuts, chopped and toasted
  • 100 g (3½ oz) dried figs, chopped
  • ¼ teaspoon ground cloves
  • 3 tablespoons chopped mint
  • 1 teaspoon rosewater
  • 1.5 kg (3 lb) boneless rolled shoulder of lamb joint
  • 2 tablespoons clear honey
  • 200 ml (7 fl oz) dry white wine
  • 750 g (1½ lb) baby potatoes, scrubbed
  • 3 tablespoons olive oil
  • 500 g (1 lb) small courgettes, cut into thick slices
  • salt and pepper

Mix together the pistachio nuts, figs, cloves, mint, rosewater and a little salt and pepper in a bowl.

Unroll the lamb, removing the string, and pack the stuffing down the centre and into the cavities and folds of the lamb. Re-roll and secure with more string. Sit in a large roasting tin, fat-side up, and rub a little salt and pepper over the surface. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 30 minutes.

Reduce the oven temperature to 180°C (350°F), Gas Mark 4. Brush the honey over the lamb, then pour the wine into the roasting tin. Brush the potatoes with the oil, then scatter into the tin. Season to taste with salt and pepper. Return to the oven for a further 1¼ hours.

Add the courgettes to the roasting tin, turning them in the juices, and return to the oven for a further 30 minutes. Leave to rest in a warm place for 20 minutes before carving the lamb.

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