Marinated barbecue lamb with shallot marmalade served with griddled vegetables

Ingredients

• 4 cannons of lamb (see Choosing your meat, below), about 170g-200g each
• approx 350ml olive oil
• 2 bulbs fennel (trimmed, use fennel tops in marinade)
• 4 tbsp balsamic vinegar
• 1 bunch (about 250g) asparagus
• 2 red pepper (Gordon used Romano)
• 6-8 sprigs thyme
• 4 slices sour dough bread
• juice of 1 lemon
• 2 tsp Dijon mustard
• 1 fat garlic clove, crushed or finely chopped
• fennel tops, from above, chopped
• handful mint leaves, roughly chopped
• 8 shallot, halved and sliced
• 4 fat garlic clove, sliced
• 3cm cube fresh root ginger, peeled and grated
• 1 tsp mild curry powder
• 2 tsp golden caster sugar
• 3 tbsp white wine vinegar
• 3-4 tbsp crème fraîche

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