Marinated barbecue lamb with shallot marmalade served with griddled vegetables

Name: 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