Nadia Sawalha served up a tasty slow cooked lamb dish in the run up to Mother’s Day on Lorraine.

The ingredients are: 6 garlic cloves, chopped, 2 tsp ground cinnamon,2 tsp ground cumin, 1 tsp of sea salt,2 tsp black pepper, 2 tbsp Baharat spice, 1 1⁄2 kg bone-in lamb shoulder joint, 2 onions, cut into wedges and 200ml lamb stock.

For the potatoes: 6 medium roasting potatoes, 2 tbsp of oil, Melted butter and Salt and pepper.