Recipe from Loyd Grossman.

Loyd comments "What better way to celebrate the diversity of British foods than by trying some quick and easy recipes at home. Nothing says good food like a plate filled with delicious British ingredients"

Serves 6

Ingredients

Olive oil

Salt and Pepper

1 x approx 2 kg Shoulder of lamb – bone left in

1 Bunch Fresh Rosemary

4 Cloves of Garlic, Peeled

2 Medium Onions – Sliced

2 Courgettes - Sliced

1 Butternut Squash - Peeled and diced

2 Leeks - Washed and Sliced -Dark Green Parts Removed

1 Glass Red Wine

1 660g Jar Loyd Grossman Tomato and Basil Sauce

Method

1. In a large baking tray, place the onions, garlic and half the rosemary in the centre

2. Rub the shoulder of lamb with olive oil, season with salt and pepper and place on top of the onions

3. Sprinkle over the rest of the rosemary

4. Cover tightly with foil and place into a preheated (160C) oven

5. It will take about 3 hours to fully cook

6. When the lamb has 1/2 hour left to cook, remove the foil, add the butternut squash, courgette and leeks, re-cover and return to the oven

7. When the lamb is cooked (it should fall away easily from the bone), remove from the oven, remove from the baking tray and set aside

8. Using a slotted spoon, remove all the vegetables and onions and set aside, taking out any large rosemary stalks

9. If there is a lot of fat in the tray, skim some of this off, taking care to leave the meat juices at the bottom

10. Add the red wine to the tray and mix well; scraping the bottom of the tray with a wooden spoon to ensure all the flavour from the bottom of the tray is captured

11. Bring to the boil and reduce the wine down by half, then add the sauce

12. Return the vegetables to the sauce and serve with the lamb