To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using).

For the filling, in a medium bowl combine the lamb, garlic and dried rosemary. Add half of the mint sauce and season with salt and pepper. Cover with cling film and set aside. Add the onion ...

Put the freshly chopped mint and sugar into a sauce boat. Add the boiling water and vinegar or lemon juice. Allow to infuse for 5-10 minutes before serving. Put the freshly chopped mint and ...

Turn lamb skin side up and roast for another 15 minutes, to the desired degree of pinkness. Allow at least 20 minutes resting before carving. Combine the mint and ... Allow the sauce to stand ...

Turn the lamb over, season the cooked side well with ... Serve with mashed potatoes, peas and mint sauce. Chop a bunch of fresh mint leaves and put them in a heat proof bowl.

Make the meatballs: Put the lamb in a large mixing bowl ... and crack the eggs here and there into the sauce. Tear and sprinkle in the mint leaves and cilantro, and add a good drizzle of olive ...