A lamb shoulder has lots of flavour when it is slow-roasted. It's easier to carve without the bone, so get your butcher to take it out. I've been a big fan of okra ever since I first tried the fresh version in an Indian restaurant; you can buy them in most supermarkets and Asian shops; give them a wash and they're ready to go.
1 new-season shoulder of lamb, boned
1 bulb of new-season garlic, chopped
2tsp cumin seeds
2tsp ground cumin
60g butter, softened
Salt and freshly ground black pepper
1 onion, peeled, halved and finely chopped
tbsp grated root ginger
2tbsp olive oil
300g small okra, washed and dried
230g can of chopped tomatoes
2tbsp chopped coriander
Pre-heat the oven to 175C/gas mark 4.
Mix the garlic, cumin seeds and ground cumin with the softened butter, rub all over the lamb; season. Fold the lamb in half; tie with string. Heat a frying pan and brown the lamb on both sides, transfer to an ovenproof dish and cook in the oven for 1 hours, basting every so often.
Meanwhile gently cook the onion and ginger in a tablespoon of the olive oil, add the tomatoes, season and simmer for 15 minutes. Heat the rest of the olive oil in a heavy frying pan and cook the okra for 3-4 minutes, turning them every so often. Then add to the tomatoes with the coriander and simmer for a couple of minutes and re-season if necessary.
To serve, remove the string from the lamb and cut into thick slices and serve with the okra on the plate or separately.