Easter Rosemary Garlic Lamb and Red Wine Jus

Carefully remove the lamb from the netting (discard the netting) and place on another baking tray. Using your hands, rub the garlic rosemary oil all over the lamb.

Roast the lamb on the middle shelf of your oven for 2p: 25-30 mins 3p: 35-40 mins 4p: 50-55 mins (depending on size) for medium-rare. Add an extra 10 mins if you like your lamb more well done.

Once cooked, rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when browned on the outside.

While everything roasts, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min.

Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins, then remove from the heat.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Meanwhile, while the lamb rests, trim the green beans and bring a large saucepan of water with 1/2 tsp salt to the boil.

When the water is boiling, add the beans and cook until just tender, 3-5 mins. Add the peas for the final min.

Drain in a colander, then return to the saucepan and stir through the pesto.