Spiced lamb shoulder, bulgur, roast veg, tahini dressing

1 In a large dish whisk the ras-el-hanout and orange zest into the yoghurt and season.

2 Immerse the lamb in the mixture, making sure it is thoroughly covered.

3 Cover and put in the fridge overnight. This will tenderise the lamb and infuse the meat with the spices.

4 Set the oven to 160 degrees. Take a large roasting tray and drizzle some olive oil on the base.

5 Transfer the lamb to one side of the tray but let any excess yoghurt drip back into the bowl. You might need to help it along with your fingers a little. It is important the lamb is coated all over in the yoghurt marinade.

6 Drizzle olive oil over the lamb and bake uncovered for 90 minutes.

7 Remove the tray from the oven then add the vegetables to the side of the lamb, drizzle with more olive oil, add the brown sugar, season and mix. Place the tray back in the oven for an hour, turning the vegetables from time to time until they become soft and sticky.

8 Put the bulgur wheat into a microwaveable bowl with the chicken stock, cumin, salt and pepper. Cover with clingfilm then microwave on high for four minutes (or follow cooking instructions on packet), then set aside.

9 Meanwhile blend all the ingredients for the tahini dressing and set aside.

10 Remove the lamb from the oven and allow it to rest for 15 minutes under foil.

11 Mix the bulgur wheat into the vegetables along with the herbs, on the tray, incorporating all the juices, and check for seasoning.

12 Transfer the lamb onto a board and slice. Serve with the roast vegetable bulgur and the tahini dressing.