1.7 litres/3 pints chicken stock
1 large carrot, peeled and cut into 2cm/1in batons
200g/7¼oz baby shallots, peeled and left whole
400g/14½oz new potatoes, peeled and quartered
1 courgette, cut into 2cm/1in batons
1 bunch asparagus, woody stem removed, base peeled
½ bunch mint, leaves only
For the lamb, preheat the oven to 180C/360F/Gas 4. Place the lamb on a clean work surface, opened out, skin-side down. Mix together the garlic, thyme, rosemary, lemon zest and pecornio in a bowl. Spread the mixture over the lamb. Roll up and tie several times with kitchen string.
Heat the oil in a large, ovenproof frying pan until smoking. Brown the rolled lamb in the hot oil on all sides. Place the pan in the oven and cook for 25-30 minutes, or until the inside of the meat reaches 60C/140F - use a meat thermometer to check. Remove the meat from the oven and leave to rest, covered, in a warm place for 10 minutes.
For the vegetables, bring the chicken stock to the boil. Add the carrot, baby shallots and potatoes. Simmer for 10 minutes and then add the courgette and asparagus. Simmer for a further 2-3 minutes, or until all the vegetables are tender.
Drain the vegetables, reserving the stock in a clean pan. Bring the stock to the boil and cook until the volume of liquid has reduced by half. Before serving add the vegetables back to the reduced stock. Stir in the butter and the mint.
To serve, divide the vegetables among four bowls. Slice the lamb into generous portions and place on top.
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