2 Little Gem lettuces, leaves separated
1 garlic bulb, cut in half
2 onions, sliced
5 large potatoes, peeled and sliced
50²µ/1¾´Ç³ú rocket
1 rosemary sprig, leaves chopped roughly
1 tsp Dijon mustard
salt and freshly ground black pepper
2 tbsp olive oil
50ml/2fl oz vegetable oil
1 tbsp white wine vinegar
100g/3½oz unsalted butter
1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz)
1 litre/1¾ pints lamb stock