Neven’s Aromatic Roast Shoulder of Lamb with Jewelled Bulgur Wheat

1. Preheat the oven to 160°C (325°F/Gas Mark 3).

For the lamb rub

1. Mix all the ingredients together in a bowl and set aside.
2. Place the red onion wedges and carrots in the base of a large roasting tray to act as a trivet for the lamb.
3. Dry the rolled lamb shoulder with kitchen paper and carefully place on top of the vegetables. Pour 200ml water around the base of roasting tray.
4.  Using a pastry brush, generously brush the prepared rub all over the lamb, ensuring to brush the ends too.
5.  Cover with a double layer of tinfoil ensuring it is tightly sealed around the sides. Transfer to the preheated oven and cook for 3½ hours, removing the tinfoil for the last 45 minutes to allow colour.
6. Check the lamb after 1 ½ hours, baste/brush the juices over and if required add more water to the roasting tray before returning to the oven. 

For the bulgur wheat

1. Bring a large pan of water to the boil.
2. Add the bulgur wheat and cook for 10-12 minutes or according to packet instructions, or until just tender but retaining a little bite. Drain and set aside. 
3.  Melt the butter in a sauté pan over a medium hear.
4. Add in the diced red onion and sauté for 2-3 minutes until softened but not coloured.
5. Add in the dried cranberries and diced dried apricots and allow to warm through for 2-3 minutes, stirring occasionally. 
6. Add in the cooked bulgar wheat and stir to combine. Warm through, season to taste and finish with the chopped herbs.