Garlic Studded Roast Lamb

Peel the garlic clove(s) and quarter lengthways. Take your lamb roasting joint and use a small knife to poke small holes about 2cm deep. TIP: 1 hole per quarter of garlic. Push a piece of garlic into each hole. Keep to one side, we will roast the lamb later. IMPORTANT: Wash your hands after handling raw meat. Once the potatoes are ready, drain in a colander, pop back into the pan and sprinkle on half the flour. Give your pan a shake to fluff up the potato.

Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Meanwhile, heat a frying pan over high heat (no oil). When hot, add the courgettes and cook until charred, 3 mins one each. Keep to one side we, will re-heat before serving. Wipe the pan clean.

Season the lamb with salt, pepper and a drizzle of oil.Transfer to another baking tray and roast in the oven for 30/40/55 mins (depending on size) for medium rare. Add an extra 5 mins if you like your lamb more cooked. Rest wrapped loosely in foil for at least 10 mins before slicing. IMPORTANT: The lamb is safe to eat when the outside is cooked.

Meanwhile,heat a glug of oil in a saucepan over medium heat, stir in the remaining flour and cook for a minute. Gradually stir in the water (see ingredients for amount), bring to the boil, stirring out any lumps that may form. Stir in and dissolve the red wine jus paste, then lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Season to taste with salt and pepper. In a small bowl, mix the mint with the balsamic vinegar and olive oil and set aside (see ingredients for amount).