Freddy Forster served up a tasty slow roasted shoulder of lamb with a crispy potato and Goat’s cheese salad on Steph’s Packed Lunch.

The ingredients are: 800 – 1kg lamb shoulder, on the bone , 2 cloves garlic , 2tbsp harissa paste, plus a little bit extra to finish the lamb at the end , 100ml olive oil , ¼ tsp dried thyme , 500ml lamb stock and 1 lemon, sliced into 4 pieces.

For the roast potato salad: 750g peeled Desiree potatoes, cut into chunks, A pinch of smoked paprika , 1 head of yellow chicory, cut into small pieces and leaves, 1 head of red chicory, cut into small pieces and leaves, ¼ bunch of mint leaves, Few leaves of coriander , Handful of basil , Handful of thyme , 200g goat cheese, crumbled , 3tbsp olive oil , 1tbsp red wine vinegar, 150g cherry tomatoes, cut in half and Cooking juices from the slow roast lamb.

To serve: ½ bunch sage, just the leaves, fried (optional).

See more lamb recipes in the book titled; Best Cookbook for Lamb Lovers: Easy Healthy Lamb Recipes for Daily Cooking available from Amazon now.