lamb shoulder rubbed with garlic, cashew hummus, roasted carrots and parsnips and burnt lemon

Preparation time: 60 min

Preheat your Oven at 400 °F

• Lamb shoulder

  Rub the lamb shoulder with the garic clove, season lightly with kosher salt and pepper and sprinkle some rosemary.

  Cover the meat with aluminium foil and put if in the oven for 40 minutes. Remove the foil and leave the lamb in the oven for an extra 40 minutes.

  Cut the carots lenghtwise (you don't have to peel them, depending on the thickness).

  25 to 30 minutes before it's ready, add the carots and the thyme, bast regularly with the cooking juice to help to color the lamb.

  10 minutes before it's ready, pour the honey onto the meat and bast again.

  Remove the lamb from the oven and let it rest covered in foil for 30 minutes.

  Keep the carots in a pan with honey and some cooking juice to glaze them.

• Cashew hummus

  Soak the chickpeas in cold water overnight (idealy).

  Strain them, put them in a blender, add the cashew nuts and the garlic cloves.

  Blend it all until you obtain a 'mash' consistency, add the olive oil, the lemon juice and a pinch of salt if needed.

  Taste, add seasoning if needed and store in the fridge.

• Plating

  Cut the ends of the lemon and half it. Place the two halves under the broil or use a blowtorch to give them some lovely charred color.

  Slice the lamb shoulder, then in the plate, put a nice table spoon of hummus that you'll gently spread.

  Put the meat over it, then the carrots here and there on the side. Pour on some of the cooking juices, place the charred lemon and the pea sprouts.

  Sprinkle some 'fleur de sel' and freshly ground pepper.