Pour 3 tbsp of olive oil into a shallow roasting tin put in the oven as it is preheating. Prepare all the vegatables scrub & top & tail the carrots & turnips chop the turnips into 1/4's , scrub the potatoes & with the skins left on cut into 4 lengthways, peel the parsnips & cut in half finally peel the shallots & leave them whole. Dry them thoroughly when the oven is up to temperature remove the roasting tin from the oven place it over a medium heat on the hob and spoon the vegatables & the unpeeled garlic into the fat turn them oven making sure thy are all well coated then put the tray back into
the oven on the top shelf for 20-30 mins turn half way
through so that they roast evenly. While they are in the oven
prepare the lamb place in another roasting tin rub the
remaining olive oil all over the joint along with some crushed
rock salt & grond black pepper. When the vegatables are
nicely tinged brown at the edges remove from the oven & set
aside. Place the tin with the lamb into the oven on the highest
shelf that will take it & let it start to roast for 30 minutes or
has turned golden brown colour. Take it out of the oven & reduce the temperature to gas mark 3 , 325* F (170*C) & spoon of any fat to use later. Place the roasting tin over a medium heat on top of the oven pour in your choice of red wine & baste the meat with it sprinkle with chopped thyme & rosemary.
As soon as the wine starts to bubble,turn of the heat & cover the whole tin with a tent of foil (without it touching the meat). Fold the foil tight under the rim of the tin & return it to the oven
n the centre shelf & continue cooking for a further 11/2 hrs.
When the cooking time is up, remove the tin from the oven & tansfer it back onto the direct heat again. Carefully remove the foil & baste the meat well the wine. Spoon the browned vegatables around in the wine season with salt & ground black pepper add the sprigs of thyme and rosemary and the bay leaf. When it got to simmering point, replace the foil & cook for a further 11/2hrs. After that remove the meat & vegatables to warmed serving dishes, throw away the sprigs of herbs then cover to keep warm. Place the roasting tin once again over the direct heat & let the sauce reduce. Squeeze the garlic pulp out of the skins into the sauce & whisk this in along with a heaped teaspoon of redcurrant jelly. Taste & season the sauce with salt & frsh ground black pepper & pour into a warmed serving jug. Sprinkle the lamb & vegatables with parsley or thyme and serve.