Marinated barbecue lamb with shallot marmalade, served with griddled vegetables

• lamb↗4cannons of

  (see Choosing your meat, below), about 170g-200g each

• olive oil↗approx

  approx

• fennel↗2bulbs bulbs

  (trimmed, use fennel tops in marinade)

• balsamic vinegar↗4 tbsp tbsp
• (about 250g) asparagus1bunch
• red peppers↗2

  (Gordon used Romano)

• thyme↗6-8 sprigs sprigs
• sour dough bread↗4slices slices
• juice of 1 lemon↗
• Dijon mustard↗2 tsp tsp
• fat garlic clove↗1

  crushed or finely chopped

• fennel↗

  tops, from above, chopped

• mint↗handful

  leaves, roughly chopped

• shallots↗8

  halved and sliced

• fat garlic cloves↗4

  sliced

• fresh root ginger↗3cm cube

  peeled and grated

• mild curry powder↗1 tsp
• golden caster sugar↗2 tsp
• white wine vinegar↗3 tbsp
• crème fraîche↗3-4 tbsp

Step-by-step instructions

1. 1

   Make the marinade – in a bowl, whisk together 150ml olive oil, lemon juice, mustard, garlic, fennel tops and mint, a good pinch sea salt flakes and freshly ground black pepper.

2. 2

   Pour half the marinade into a long dish, sit the lamb on top and cover with the remaining marinade. Set aside for at least 30 mins so that the flavours develop.

3. 3

   Heat a frying pan over a high heat, add the shallots, garlic, ginger, curry powder, sugar, 4 tbsp oil and fry for 2-3 mins, stirring until caramelised. Turn down heat and add leaves from 4 thyme sprigs. Season and cook on medium heat for about 15 mins, stirring occasionally.

4. 4

   Deglaze with wine vinegar, cook for another 5 mins, then stir in the crème fraîche and cook 2-3 mins. You should have a creamy soft mixture. Set aside to cool. The marmalade will keep in the fridge for up to 3 days.

5. 5

   Lightly trim the fennel roots, then quarter and cut each bulb into 8 wedges. Slash each wedge down the centre almost to the root. Lay on a plate, drizzle with a little oil and the balsamic vinegar. Season lightly.

6. 6

   For the asparagus, cut off woody ends on the diagonal, then split each spear down the centre almost to the tips. Drizzle with a little oil and season well.

7. 7

   For the peppers, remove stalk, slit open, remove seeds and ribs, then open out and cut into long 2cm-thick strips.

8. 8

   Sprinkle the bread slices with crushed salt, more thyme leaves and lightly drizzle some oil. Set all the vegetables and bread aside.

9. 9

   Lift meat from the marin... (truncated for brevity)

10. 10

    Griddle vegetables starting with the fennel, allowing 3 mins each side until chargrilled and lightly softened. Then cook asparagus for 4-5 mins turning once, the pepper strips (3-4 mins) and finally the bread until lightly toasted. Slice the meat thinly lengthways. Spread the toast with shallot marmalade, top with the lamb and serve with the vegetables alongside.