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1
Trim the skin and all but a thin layer of fat from the lamb.
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2
With the point of a knife, make 8-10 incisions in the meaty part of the lamb and insert some of the garlic and a few crushed juniper berries in each.
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3
Cover with plastic wrap and chill for 24 hours so the flavors permeate the meat.
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4
Reserve the remaining garlic and juniper berries.
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5
Preheat the oven to 180C/350F/Gas Unwrap the lamb and season it with salt and pepper.
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6
Heat the oil in a roasting pan or large casserole, then brown the lamb on all sides over medium heat until well browned, 7-10 minutes.
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7
Take it out, add the onions and brown them also, taking 5-7 minutes and stirring often so they don't scorch.
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8
Replace the lamb in the pan, and add the gin, stock and reserved garlic and juniper berries.
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9
Tie the thyme and bay leaves in two or three bundles and add to the casserole.
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10
Bring to the boil and cover tightly with a lid or foil.
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11
Braise the lamb in the oven until the meat is very tender when pierced with a fork, turning it once or twice.
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12
This will take 2-2 1/2 hours, or up to an hour longer if you like the meat almost falling off the bone.
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13
The meat should always be half-covered in liquid, so add more stock during cooking if needed.
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14
Meanwhile, wipe the fresh mushrooms, trimming the stems; wash them only if they are dirty.
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15
Slice them, or cut them into medium chunks.
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16
If using dried mushrooms, cover them with warm water and leave them to soak.
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17
Half an hour before the lamb is done, stir the mushrooms and bell peppers into the cooking juices.
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18
If using dried mushrooms, lift out them of the water with a draining spoon, leaving any grit behind; add them to the pan.
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19
When done, transfer the lamb to a serving dish.
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20
Remove the mushrooms, pepper and onions with a draining spoon and pile around the lamb; cover and keep warm.
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21
Strain the cooking juices into a pan and skim any fat from the surface.
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22
Bring this gravy to the boil and, if thin, boil until reduced.
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23
Taste and adjust the seasoning.
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24
Spoon a little gravy over the meat and scatter parsley over the vegetables.
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25
Serve the remaining gravy separately.
