Toffee Glaze:

   
• 150g sugar
• 80g honey
• 150g butter, softened
• juice & zest of 1 lemon
• 100ml juices from cooking lamb

Braised Potato & Cos Lettuce

   
• 4 large potatoes, peeled & halved
• 2 cos lettuces, halved
• 500ml beef or lamb stock

Roma Tomatoes

       
• 4 Roma tomatoes, peeled & halved
• 2 tbsp olive oil
• sea salt to taste

Toffee Glaze

       
1. Melt the sugar in a shallow saucepan until light brown in colour.
2. Add the lemon zest and juice, plus the juices from the lamb.
3. Bring the liquid to the boil, stirring continuously with a wooden spoon.
4. Gradually add butter and lower the heat.
5. Simmer for 8-10 minutes.

Braised Potatoes & Cos Lettuce

           
1. Pre-heat the oven to 120 degrees Celsius.
2. Arrange the potatoes in a casserole dish & half cover with stock.
3. Cook in the oven for 40 minutes.
4. Add the cos lettuce and continue cooking for a further 10 minutes.
5. Salt & pepper to taste.

Roma Tomatoes

           
1. Pre-heat the oven to 120 degrees Celsius.
2. Coat the tomatoes in olive oil, sprinkle with salt and roast for 15-20 minutes.