This dish is simple and easy to knock out if your looking to cook for a dinner party and not really feeling like putting in the effort. Add a few sexy sides and your on a winner every time.

On the other hand if you want to impress that someone special and go that extra mile follow the recipe below then try this.

Pull the lamb from the bone and season it with salt and pepper add some soft herbs, I like parsley, basil and mint.

Roll tightly in clingfilm to form a cylinder shape set in the fridge for at least 8hrs.

Strain the sauce pushing everything through the sieve place back on the heat and reduce to a thicker glaze add 100ml of demi glaze or a few Knorr jelly stock cubes and reduce again by a third.

Cut the lamb into steak size portions and re heat in the balsamic lamb jus over a low heat about 15mins baste as you go.

Once soft remove the plastic and serve a-top some parsnip puree, place the onions on the side and you have a really nice dinner for two with a tone of left overs for sangas the next day.

Roast Balsamic Lamb Shoulder

APPROX. 4.5hrs

Serves 6

Ingredients

2kg Lamb Shoulder Roast, slit and studded with 6 garlic cloves

3 brown onions, cut into wedges

2 x 400g canned cherry tomatoes in tomato juice

125ml chicken stock

200ml dry red wine

150ml balsamic vinegar

Method:

Preheat the oven to 160°C. Season the lamb with salt and pepper. Place in a large roasting pan.

Arrange the onion wedges around the lamb. Add tomatoes, stock, wine and vinegar.

Cover the pan tightly with foil. Roast for 2 1/2 hours until lamb is very tender and falling from the bone.

Increase the heat to 200°C.

Roast uncovered for a further 30 mins

Rest loosely covered for 30 more minutes

Serve whole at the table with lots of bread and a simple bitter leaf salad if you got the time.