Festive Roast Lamb and Red Wine Jus

Once the potatoes are ready, drain in a colander and sprinkle on the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt then roast on the top shelf of your oven until golden, 45-50 mins. Turn halfway through. Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

Carefully remove the lamb from the netting (discard the netting). Mix together the olive oil (see ingredients for amount), garlic, rosemary, cracked black pepper and salt (see ingredients for amount) in a small bowl. Rub all over the lamb then place onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf for 2P: 25-30 mins, 3P: 35-40 mins, 4P: 50-55 mins for medium-rare. Add an extra 5 mins if you like your lamb more well done. Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.

Trim the carrots. Halve any large ones lengthways. Trim the parsnips and halve lengthways (no need to peel), then chop into roughly 1cm wide, 5cm long batons. When 25 mins of roasting time remain, add the carrots and parsnips to the lamb's baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast until tender, 20-25 mins. Turn halfway through.

Meanwhile, pop the (now empty) potato pan on medium-high heat. Add the red wine jus and water for the jus (see ingredients for amount) and bring to a boil, stirring continuously, 2-3 mins. Turn the heat down slightly then simmer until thickened, 5-6 mins. TIP: Add a splash more water if needed. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the mint into a small bowl with the sugar, boiling water for the sauce (see ingredients for both amounts) and vinegar. Mix together, season with salt then set aside.