170°C, 325°F, Gas Mark 3


4 tbsp Turkish coffee 2 tbsp ground cumin
4 tbsp sesame seeds (toasted) 6 cloves garlic
3 small chillies 50ml (2fl oz) pernod
1 shoulder of lamb (blade bone removed) 500g (18oz) cherry tomatoes
200ml (½ pint) white wine 4 tbsp coriander

Combine the first 6 ingredients to a paste. Take the lamb and pierce it all over with a skewer and then rub the paste all over so as to get some of the paste into the holes. Then take a roasting pan and put the tomatoes and wine into the bottom and place the lamb of top, season with sea salt and transfer to the oven for about one and a half hours, baste frequently to avoid burning the paste on the outside of the meat.

To serve, lift the tomatoes onto a serving platter and carve the meat and arrange alongside and then check the jus and serve with the freshly chopped corriander.