For the lamb:

• 1 lamb breast
• 100g red pepper
• 50g anchovies
• 2 rosemary sprigs
• 1 tsp garlic powder
• 50 black olives

For the cassoulet

• 1 tin of lentils
• 1 tin kidney beans
• 500g tomato passata
• 1 handful of asparagus
• 1 handful of spring onions
• 1 white bean tin
• 500ml chicken stock
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 red onions
• 100g dates

1. Cut the sprouts, red pepper, olives + rosemary and scatter inside the lamb.
2. Roll up tightly and tie with cord.
3. Place the lentils, beans, dates, tomatoes, stock, onions + spices in a baking tin and mix together.
4. Cut up the asparagus + spring onions into pieces about 5cm and mix in.
5. Place a cooling rack over the tin beside the lamb's chest.
6. Set in oven, 120 ° c | 100 ° c fan | Gas 1 for about 6 - 6½ hours.
7. Sprinkle with watercress and mint yogurt.

Recipe by Shane James, originally featured on Prynhawn Da.