Marinerad barbecue-lamm med schalottenlöksmarmelad, serverad med grillade grönsaker

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1. 1
   Make the marinade – in a bowl, whisk together 150ml olive oil, lemon juice, mustard, garlic, fennel tops and mint, a good pinch sea salt flakes and freshly ground black pepper.
2. 2
   Pour half the marinade into a long dish, sit the lamb on top and cover with the remaining marinade. Set aside for at least 30 mins so that the flavours develop.
3. 3
   Heat a frying pan over a high heat, add the shallots, garlic, ginger, curry powder, sugar, 4 tbsp oil and fry for 2-3 mins, stirring until caramelised. Turn down heat and add leaves from 4 thyme sprigs. Season and cook on medium heat for about 15 mins, stirring occasionally.
4. 4
   Deglaze with wine vinegar, cook for another 5 mins, then stir in the crème fraîche and cook 2-3 mins. You should have a creamy soft mixture. Set aside to cool. The marmalade will keep in the fridge for up to 3 days.
5. 5
   Lightly trim the fennel roots, then quarter and cut each bulb into 8 wedges. Slash each wedge down the centre almost to the root. Lay on a plate, drizzle with a little oil and the balsamic vinegar. Season lightly.
6. 6
   For the asparagus, cut off woody ends on the diagonal, then split each spear down the centre almost to the tips. Drizzle with a little oil and season well.
7. 7
   For the peppers, remove stalk, slit open, remove seeds and ribs, then open out and cut into long 2cm-thick strips.
8. 8
   Sprinkle the bread slices with crushed salt, more thyme leaves and lightly drizzle some oil. Set all the vegetables and bread aside.
9. 9
   Lift meat from the marinade and lightly shake to remove any excess marinade. Place on the hot griddle (take care, as the griddle will flame up) and cook 6-7 mins each side, moving to the side of the grill if they start to burn. Press meat with the back of a fork to check for doneness (see Gordon’s tips, below). I serve my lamb medium rare. Allow 2 mins extra each side for well done. Remove cooked meat and leave to rest for 10 mins.
10. 10
    Griddle vegetables starting with the fennel, allowing 3 mins each side until chargrilled and lightly softened. Then cook asparagus for 4-5 mins turning once, the pepper strips (3-4 mins) and finally the bread until lightly toasted. Slice the meat thinly lengthways. Spread the toast with shallot marmalade, top with the lamb and serve with the vegetables alongside.