With Ralph McTell

Preparation

If your lamb is ready rolled and tied then untie it and lay it skin side down on a chopping board. Drizzle a little olive oil, scatter a chopped garlic clove or two and a sprig of rosemary on the flesh, season and roll it back up and tie it. Season the outside. Cut in half lengthways and peel 6 shallots or small onions and peel 3 cloves of garlic. Make up 100ml vegetable or meat stock and have a small glass of red wine handy.

Lamb

In a large non stick frying pan heat a little oil and slowly colour the shallots and garlic. Then add the lamb to the pan to colour all over. Transfer to your slow cooker or casserole dish and add the stock and wine to the hot pan to 'deglaze' and pour this in with the lamb. You can pop in a sprig of thyme if you wish. Cook for 2 hours.

Pearl barley 'risotto'

Add about 150g of pearl barley around the meat and cook for another hour - slow cooking is key here. When it is almost done add a finely chopped leek, a handful of frozen peas and a handful of shredded lettuce and cook for another hour, adding a little more liquid if it is becoming too dry. Take out the lamb and slice thickly and add a little shredded mint to the risotto. Spoon a little risotto onto the centre of the plate and add a slice of lamb on top. Alternatively, you could make the risotto separately and then have the juices from the lamb as a gravy.