The flavours of this dish are timeless and makes a great Sunday lunch option.

To prepare the lamb, trim away any excess fat and membrane from the lamb, and with a sharp knife pierce the flesh all over.

Combine all of the marinade ingredients together and rub all over the lamb, working it into any crevices and the pierced flesh. Place in a large food bag and leave to marinade in the fridge.

Preheat the oven to 225°C/gas mark 7. Roughly chop the carrot, celery, onion and garlic and place in a large roasting tin, spreading out evenly to create a bed for the lamb.

Place the lamb onto the vegetables and add the wine and a slosh of water to the pan. Roast for 20 min then reduce the temperature to 180°C/gas mark 4. Roast for a further 40 min to 1 h, depending on how pink you like your lamb, making sure to baste the lamb occasionally with pan juices.

Meanwhile, prepare the other vegetables. Par-boil the potatoes and then drain in a colander. Toss the potatoes around a little to fluff-up the outsides.

Place the potatoes into a roasting tin and sprinkle over the onion seeds, Urfa flakes, rosemary, garlic and a generous seasoning of salt and pepper. Pour in enough olive oil to coat thoroughly and mix well with your hands.

Place the carrots in a roasting dish and add the other ingredients, ensuring they are well coated. Place the carrots and potatoes in the oven with the lamb, they will take about 35 min (though the potatoes may take a little less time, so keep checking). Make sure you turn them over occasionally to ensure an even, golden brown finish.

Mix the parsnips with the other ingredients and place on a baking tray. Roast until cooked - approximately 25 min.

Once the lamb is cooked to the desired pinkness, remove from the oven and leave to rest somewhere warm for approximately 15 min, covered loosely in tin foil. Strain the pan juices into a jug - skimming away the excess fat - to use as gravy.

Slice the lamb and serve onto plates with the roasted vegetables. Drizzle with the pan juices and serve.

Enjoy!