Method

Peel and core the apples and chop into small chunks. Add to a pan with the water, and granulated sugar and simmer for 15-20 mins until the apples are soft.

Add the cider vinegar and cook for a further 5 mins.

Remove from the heat and leave to cool.

Add the chopped mint and mix well before placing in the fridge until the lamb is ready.

For the lamb, pre-heat the oven to 180°C.

Roughly chop the onion and garlic and spread evenly in a roasting tray.

Season the lamb with salt and pepper and place on top of the chopped onions and garlic.

Pour over the red wine and stock and roast for around one and a half hours until the lamb is cooked through but still juicy.

Serve with roast potatoes, carrots, broccoli, lamb gravy and a generous helping of mint and apple sauce.